Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt the butter in a large sauce pan. add the cream and the pepper. bring to a simmer. add the tomato sauce and the precooked vegetables. stir in the cooked pasta. remember to cook it al dente still slightly firm to the bite. whip the egg yolks with a fork and mix them into the cream. whisk the mixture into the cream sauce and pasta. this will serve as a thickner. make sure the pasta is completely coated with the sauce and serve with some parmesan cheese.

Target recipe: using a yogurt cheese maker or layered cheese cloth, strain the whey from 1-quart of yogurt. let strain overnight to make yogurt cheese. preheat oven to 350°f. using a large mixing bowl, fold the vegetables, 1 cup mozzarella cheese, herbs, salt, pepper and eggs into the yogurt cheese. in a 9x13 inch pan place a couple of tablespoons of pasta sauce on bottom, spreading evenly: place a layer noodles in pan over sauce. top with half of the vegetable filling, then half of the pasta sauce, repeat for the second layer; finish with the remaining noodles and cheese. bake covered with foil (release foil works great) for 1 hour, remove foil the last 10 minutes for cheese to brown, serve warm.