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