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Cheesy Noodle Doodles
National Pasta Association

Makes 12 Noodle Doodles

12 ounces wide, whole wheat egg noodles, uncooked
1/4 cup unflavored bread crumbs
1 cup skim milk, divided
1 cup low-fat sour cream
3 tablespoons all-purpose flour
1 teaspoon Worcestershire sauce
1 cup frozen peas
3 tablespoons Parmesan cheese, grated
salt and pepper to taste
12 tablespoons spaghetti sauce (about 1 cup)
12 tablespoons Cheddar cheese, shredded (about 1 cup)

Spray a 12-cup muffin tin with non-stick cooking spray. Sprinkle a light coating of bread crumbs inside each cup. Preheat oven to 350 degrees F.

Cook pasta according to package directions. While pasta is cooking, in a large bowl, mix together milk, sour cream, flour and Worcestershire sauce.

When pasta is done, drain and rinse under cold water until completely cool. Drain completely. Transfer back to pot. Add sour cream mixture to pasta and toss until well mixed. Add peas, Parmesan cheese, salt and pepper.

Fill muffin cups about half full with noodle mixture. Spoon one tablespoon of spaghetti sauce on top of noodles; top with remaining noodle mixture, dividing evenly. Sprinkle one tablespoon of Cheddar cheese on top of each doodle and top with additional bread crumbs, if desired.

Bake until tops are lightly browned and doodles are heated through, about 25 minutes. Let stand 10 minutes before removing from the mold.