Jewish noodle kugel

Based on 11 ratings

Difficulty

Easy 👌
10
min.
Preparation
50
min.
Baking
0
min.
Resting

Ingredients

Servings:-10+
500 g spaghetti
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

Utensils

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

Nutrition per serving

Cal
442
Protein
17g
Fat
16g
Carb
56g

Step 1/3

Cook the spaghetti until al dente according to package instructions, then transfer to a colander to strain.
  • 500 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

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.
  • 6 eggs
  • 400 cottage cheese
  • 500 sour cream
  • 100 sugar
  • ½ tsp cinnamon
  • 1 tsp lime juice
  • 1 tsp salt
  • 100 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

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!
  • 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!