Yield: 4 Servings
|6 ounces||Small elbow macaroni|
|\N \N||Olive oil spray|
|½ medium||Onion; grated|
|1 medium||Green bell pepper; grated|
|1 cup||Fat-free ricotta|
|4 ounces||Sharp cheddar cheese; grated, divided|
|\N \N||Hot pepper sauce; several drops|
|\N \N||Salt and pepper|
Place a large pot with 3-4 quarts water to boil. When water boils, add macaroni and boil 10 minutes. Meanwhile spray a 10-inch non-stick skillet with vegetable oil spray and saute onions and green pepper for 5 minutes.
Combine ricotta and half the cheddar cheese. Add hot pepper sauce and mix in onions and green pepper. Drain macaroni and add to cheese mixture. Add salt and pepper to taste. Return to skillet and sprinkle with remaining Cheddar cheese evenly over top. Cover with lid and let set on medium heat 10 minutes.
Nutritional info: 331 cal; 21g pro, 38g carb, 11g fat (28%) Exchanges: .7 veg, 2⅒ bread, 2⅒ meat, 1.3 fat Source: Miami Herald, 3/7/96 format: Lisa Crawford, 6/22/96 Date: 23 Jun 96 00:25:26 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@...> MM-Recipes Digest V3 #174
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .