Title: Triple Cheese - Poppyseed Noodles
Categories: Pasta Cheese
Yield: 5 Servings
| 8 | oz | Wide Egg Noodles |
| 1/2 | c | Ricotta cheese (part skim) |
| 1/2 | c | Plain Yogurt |
| 1/2 | c | Cottage cheese |
| 2 | oz | Jar chopped Pimiento |
| | | Clove garlic, finely minced |
| 1 | tb | Poppyseed |
| 1/2 | ts | Hot Pepper sauce |
| 1/2 | ts | Black pepper |
| 1/2 | c | Grated Cheddar cheese (2 oz) |
| 1 | ds | Paprika |
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