12 ounces uncooked small elbow macaroni (3 cups)
olive oil spray
1 medium yellow onion, grated
2 medium green peppers, grated
2 cups nonfat ricotta cheese
8 ounces shredded sharp cheddar
several drops hot pepper sauce
salt and fresh pepper to taste (We found that this is one of those few recipes where it is important to actually add the salt)
Stir-fry onions and peppers in olive oil for 5 minutes.
Combine ricotta and half the cheddar in large bowl.
Add hot pepper sauce and mix in onion and peppers.
Add salt and pepper to taste (don't forget this step.)
Drain macaroni, and add to cheese mixture.
Return to frying pan and sprinkle remaining cheddar evenly over top.
Cover and let set for 10 minutes on medium heat.
Vegetarian Dinner in Minutes, pg 132