When you think pasta, you probably have a main dish in mind. This recipe uses a cocoa pasta created by Jeff Gardner at Pasta Gardner. It's a sweet treat that you could serve for dinner or dessert.
2x12 oz Pasta Gardner's Cocoa Pasta
6 large eggs
1 cup craisins - may use any dried fruits like raisins, or dried apricots
1 lb sour cream (2 cups)
8 oz cottage cheese (1 cup)
8 oz cream cheese, softened (1 cup)
1 cup sugar
1/4 cup unsalted butter, melted
1/4 tsp salt
Pinch of Nutmeg
Cinnamon and sugar for dusting
Oil for baking dish
baking dish, 9x13 Inch
Prep Time: 15 Minutes Cook Time: 60 Minutes Total Time: 75 Minutes
Place a rack in the middle of your oven and preheat to 350 degrees F. Cover the raisins with hot water and let them soak to plump while you prepare the other ingredients.
Bring a large pot of water to a boil. Add the noodles to the pot, bring back to a boil, and let them cook as directed. Drain and return the cooked noodles to the pot.
In a food processor or blender, mix together the eggs, sour cream, cottage cheese, cream cheese, sugar, melted butter, nutmeg and salt.
Pour the egg mixture over the cooked noodles in the pot and stir till well combined.
Drain the raisins and pat dry. Stir them into the noodles.
Spray a 9x13 inch baking dish with nonstick cooking oil. Pour the noodle mixture into the dish.
Top the kugel by sprinkling generously with sugar and lightly with cinnamon.
Bake the kugel for about 60 minutes, turning once halfway through cooking, till the center of the kugel is set and the tips of the noodles turn golden brown. Remove from the oven.
Let the kugel rest for 15-20 minutes before slicing. Kugel can be served warm or cold.