| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Italian4 |
6 |
servings |
INGREDIENTS
| 1/2 |
lb |
Cooked egg noodles; medium width |
| 1 |
lb |
Part-skim ricotta cheese; or farmers |
| 16 |
oz |
Crushed pineapple; drained |
| 2/3 |
c |
Raisins; dark or golden |
| 1 |
md |
Sweet apple; peel core grate |
| 2 |
tb |
Reduced-calorie margarine; melted |
| 1 |
c |
Light brown sugar; packed |
| 1 |
ts |
Vanilla extract |
| 1 |
ts |
Cinnamon |
INSTRUCTIONS
Preheat the oven to 350F. Cook the noodles in plenty of simmering water
until they are done, then drain. In the meantime, combine the remaining
ingredients in a mixing bowl. Stir in the cooked noodles. Transfer the
mixture to an oiled, shallow 9x13-inch casserole dish. Bake for 45 to 50
minutes or until the top begins to brown and look crisp. Let stand 15
minutes before serving.
(Nava Atlas, "Vegetarian Celebrations: Festive Menus for Holidays and Other
Special Occasions."
Per serving: 359 Calories (kcal); 9g Total Fat; (20% calories from fat);
11g Protein; 62g Carbohydrate; 36mg Cholesterol; 156mg Sodium Food
Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1 Fat;
1 1/2 Other Carbohydrates
Recipe by: Vegetarian Celebrations
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