Baked Ricotta And Noodles Fusion Recipe

About this recipe

A hearty and satisfying baked dinner featuring halal ground beef, creamy cheese layers, and tender noodles, perfect for solution seekers looking for a comforting meal.

Ingredients

• 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
• 100 g Sambar Onion Peeled
• 300 g Blue Dragon Egg Noodle Medium
• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 1 pc (200 g) Amul Sour Cream
• 100 g Whole Farm Premium Poppy Seeds
• 400 g Agapi Protein Greek Yogurt (Natural)

Instructions

1. 1. Preheat your oven to 400°F (200°C).
2. 2. In a large skillet, sauté finely chopped 1 bell pepper and 1 onion over medium heat until softened.
3. 3. Finely chop 1 bell pepper and 1 onion. Add them to the skillet with the sautéed vegetables, along with 2 cups of tomato sauce. Stir well and let the mixture simmer for 10 minutes.
4. 4. Meanwhile, boil 1 package (about 12 oz) of egg broad noodles in salted water according to package instructions. Drain and set aside.
5. 5. In a large mixing bowl, combine 1 cup of sour cream, 1 package (about 16 oz) of ricotta cheese, 1 package (8 oz) of greek yogurt (softened), and 1 tablespoon of poppy seeds. Mix until smooth and well combined.
6. 6. In a large glass baking dish, layer the cooked noodles on the bottom. Spread the cheese mixture evenly over the noodles, then pour the vegetable and tomato sauce mixture on top, spreading it out evenly.
7. 7. Bake in the preheated oven for 30 to 40 minutes, or until the top is bubbling and slightly golden. Remove from the oven and let it rest for 5 minutes before serving.