12 oz. Medium or Wide Egg Noodles
1 15-oz. low-fat ricotta cheese
1 cup low-fat sour cream
3/4 cup skim milk
1 cup finely chopped, cooked ham
1/3 cup grated Parmesan or Romano cheese
1 10-oz. package frozen peas, thawed
3 egg whites, lightly beaten or 3/4 cup egg substitute
2 tbsp. chopped fresh dill or your favorite herb or 2 tsp. dried herbs
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

Heat oven to 350° F. Prepare noodles according to package directions. Meanwhile, combine ricotta cheese, sour cream, milk, Parmesan and ham in a large bowl; mix well. Add peas, egg whites, dill or other herb, salt and pepper. Drain noodles; rinse with cool water. Add noodles to bowl; toss to coat with ricotta mixture. Spread evenly into 9 x 13-inch glass baking dish coated with cooking spray. Bake 40 to 45 minutes or until golden brown. Let stand 5 minutes before serving.

recipe provided by 2016 National Pasta Association