Triple-cheese - poppyseed noodles
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Wide Egg Noodles |
| ½ | cup | Ricotta cheese (part skim) |
| ½ | cup | Plain Yogurt |
| ½ | cup | Cottage cheese |
| 2 | ounces | Jar chopped Pimiento |
| Clove garlic, finely minced | ||
| 1 | tablespoon | Poppyseed |
| ½ | teaspoon | Hot Pepper sauce |
| ½ | teaspoon | Black pepper |
| ½ | cup | Grated Cheddar cheese (2 oz) |
| 1 | dash | Paprika |
Directions
GARNISH: fresh parsley sprigs, steamed broccoli florets, or steamed asparagus spears, optional. Boil a large pot of water; cook noodles until al dente. While noodles are cooking, in a med mixing bowl, combine remaining ingredients except Cheddar cheese and paprika. When noodles are done, drain well. Return them to pot. Pour in sauce mixture and toss well to coat. Pour mixture into a microwave-proof casserole dish. Sprinkle with grated Cheddar cheese; top with paprika. Heat in microwave, high setting, for 3 minutes, to melt cheese and heat through. Top with garnish. 4 - 6 Servings. VARIATIONS: - stir in steamed vegetables ~ serve over a bed of steamed spinach ~ bake in oven at 375 deg F for about 25 minutes. Though it takes longer, the crispy edges are delicious! From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini