Ricotta cheese noodles

Yield: 6 servings

Measure Ingredient
1 pounds Noodles, thick or any tube shaped noodles
2 tablespoons Olive oil
1 small Onion, finely diced
4 \N Slices bacon, chopped
1 \N Carton ricotta cheese
¼ cup Parmesan cheese (grated)
1 teaspoon Parsley flakes (dried)
½ teaspoon Basil, (dried)
3 tablespoons Hot water
\N \N Salt and pepper to taste

Cook noodles. Do not overcook. Drain.

Heat oil in a skillet over low heat. Add onion and bacon. Cook until onion is tender and bacon is not quite crisp. Drain oil. Put bacon and onion into a mixing bowl and add ricotta, Parmesan, parsley, basil and hot water. Stir well.

Pour half the noodles into the bacon and onion mixture. Stir well.

Add the other half and stir well again. Salt and pepper to taste and serve immediately.

From Joyce Kohl

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