Ingredients

8 ounce wide egg noodles
1/2 C. plain yogurt
2 ounce jar chopped pimiento
1 Tbsp. poppyseed
1/2 tsp. black pepper
1 dash paprika
1/2 C. ricotta cheese (part skim)
1/2 C. cottage cheese
1 clove garlic finely minced
1/2 tsp. hot pepper sauce
1/2 C. grated cheddar cheese (2 ounce(s))
Garnish: fresh parsley sprigs, steamed broccoli florets, or steamed asparagus spears,
optional.

Cooking Instructions

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 to 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!
 
 
"Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)