Jewish noodle kugel

Name: Jewish noodle kugel
Prep time: 10 min
Cook time: 50 min
Total time: 10 min
Yield: 10
Cuisine: jewish
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 17 ratings

In app

Lisa

Contributor

Difficulty

Easy 👌

Preparation

10 min

Baking

50 min

Resting

0 min

Ingredients

2Servings

MetricImperial

100 g

spaghetti

1¼

eggs

80 g

cottage cheese

100 g

sour cream

20 g

sugar

⅛ tsp

cinnamon

¼ tsp

lime juice

¼ tsp

salt

20 g

raisins

¼ tbsp

butter

pepper

Utensils

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

Nutrition per serving

Cal442

Fat16 g

Protein17 g

Carb56 g

Step 1/3
- 100 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
- 1¼ eggs
- 80 g cottage cheese
- 100 g sour cream
- 20 g sugar
- ⅛ tsp cinnamon
- ¼ tsp lime juice
- ¼ tsp salt
- 20 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
- ¼ 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!
Enjoy your meal!