---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, 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
       1 x  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
   ~ 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!