CATHOLIC SPAGHETTI

One of Carol Janesko's favorite Lenten dishes is this quick and easy recipe created by her mother, Anna Kollar Sobota.

"She called it 'Catholic Spaghetti' because it contained no meat," Ms. Janesko notes in an e-mail. "Since my father did not eat fish, it was one of the main dishes she served on Fridays during Lent."

A perennial favorite, it's been passed on through the generations and today is part of a family cookbook that Ms. Janesko's niece, Melissa, developed as a gift to all of her cousins.

• 1 onion, chopped
  
• 1 large green pepper, chopped
  
• Oil for cooking
  
• 1/2 pound whole egg noodles, medium width
  
• 1 quart canned whole tomatoes
  
• 2-3 scallions, chopped
  
• 1 1/2 cups shredded cheddar cheese

Saute onions and pepper in oil until lightly browned. Cook noodles as directed on the package and drain well. Add tomatoes, undrained, to noodles. Stir in onions and peppers and scallions. Add cheese and stir well. Season with salt and pepper.

Red pepper seeds and/or 1 tablespoon of Worcestershire sauce may be added for a spicy entree.

Serve with a tossed salad and garlic bread.

Serves 6.

First Published: February 22, 2007, 5:00 a.m.