Ingredients:
8 ounces wide egg noodles
1/2 cup ricotta cheese ( part skim)
1/2 cup plain yogurt
1/2 cup cottage cheese
1 (2 ounce) jars chopped pimiento
1 garlic cloves, finely minced
1 tablespoon poppy seeds
1/2 teaspoon hot pepper sauce
1/2 teaspoon black pepper
1/2 cup grated cheddar cheese
1 dash paprika
fresh parsley sprigs
steamed broccoli florets (optional) or steamed asparagus spears (optional)
Directions:
Boil a large pot of water; cook noodles until al dente.
While noodles are cooking, in a medium 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.
Servings: 4-6
Time preparation: 15 min.
Time total: 30 min.