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