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 e-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!