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Triple-cheese poppyseed noodles

Published On: Jun 24 2013 01:51:02 PM EDT
Updated On: Sep 29 2014 06:08:19 AM EDT

If you're watching cholesterol, purchase yolk-free egg noodles, which are available in most supermarkets. You can also use nonfat dairy products if you'd like. This dish is best when served immediately after preparing rather than being made ahead.


8 ounces wide egg noodles
½ cup ricotta cheese
½ cup plain yogurt
½ cup cottage cheese
1 (2-ounce) jar diced pimento, drained
1 clove garlic, minced
1 tablespoon poppyseeds
½ teaspoon Tabasco sauce, or to taste
½ teaspoon pepper, or to taste
½ cup finely shredded Cheddar cheese
Dash of paprika
Sprigs of fresh parsley and steamed broccoli florets or asparagus spears for garnish

Bring a large pot of water to a boil over high heat; add the noodles. When the water returns to a boil, stir occasionally to separate the noodles. Reduce the heat to medium-high and cook until al dente, about 6 to 8 minutes, or according to package instructions.

While the noodles are cooking, stir together the remaining ingredients, except the cheddar cheese, in a small bowl.

When noodles are done, drain well; return to the pot. Add the sauce and toss over medium heat until heated through. Taste and adjust the seasoning.

Pour the mixture into a large microwave-proof dish; top with the cheddar cheese and paprika. Heat on high in the microwave, for about 3 minutes, or until the cheese is melted.