Jewish noodle kugel

Name: Jewish noodle kugel
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 10 Servings
Ingredients: 1 lb spaghetti; 6 eggs; 14 oz cottage cheese; 1 lb sour cream; 0.5 cup sugar; 0.5 tsp cinnamon; 1 tsp lime juice; 1 tsp salt; 3.5 oz raisins; 1 tbsp butter; pepper

Based on 11 ratings

Julie

Editor-in-Chief

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-10+

500 g	spaghetti
6	eggs
400 g	cottage cheese
500 g	sour cream
100 g	sugar
½ tsp	cinnamon
1 tsp	lime juice
1 tsp	salt
100 g	raisins
1 tbsp	butter
	pepper

Metric

Imperial

How-To Videos

Utensils

colander
cooking spoon
large pot
oven
large bowl
whisk
rubber spatula
baking dish

Nutrition per serving

Cal
442

Protein
17 g

Fat
16 g

Carb
56 g

Step 1/3
- 500 g spaghetti
- colander
- cooking spoon
- large pot
Cook the spaghetti until al dente according to package instructions, then transfer to a colander to strain.
Step 2/3
- 6 eggs
- 400 g cottage cheese
- 500 g sour cream
- 100 g sugar
- ½ tsp cinnamon
- 1 tsp lime juice
- 1 tsp salt
- 100 g raisins
- pepper
- oven
- large bowl
- whisk
- rubber spatula
Pre-heat oven to 180°C/ 350°F. Beat the eggs in a large bowl. Add cottage cheese, sour cream, sugar, cinnamon, lime juice, salt, and pepper to taste. Stir to combine. Transfer spaghetti into the bowl and stir in raisins.
Step 3/3
- 1 tbsp butter
- baking dish
Grease the baking dish with butter and transfer spaghetti-mixture to the dish. Bake at 180°C/350°F for approx. 50 min or until the top is golden brown and custard is set. Serve while still warm and enjoy!