Ina Garten Noodle Kugel Recipe
Noodle Kugel is a traditional Ashkenazi Jewish dish, often served during holidays such as Yom Kippur.While there are many variations of this comfort food, Ina Garten's noodle kugel recipe stands out for its simplicity and scrumptious flavor.This dish consists of a creamy blend of egg noodles, sugar, and dairy, baked together to create a golden brown crust with a luscious, custard-like interior.
Equipment
- 1 food processor
- 2 large bowl
Ingredients
- 12 ounces wide egg noodles
- 15 ounces ricotta cheese
- 1 cup sour cream
- 1 cup cottage cheese
- ¾ cup granulated sugar
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup unsalted butter melted
- 5 extra-large eggs
- Optional toppings: parmesan cheese brown sugar, etc.
Instructions
- Preheat your oven to 350 degrees F. Butter a 10-by-13-by-2 1/4-inch baking dish.Bring a pot of water to a boil, and add a bit of salt to the water.Cook the wide egg noodles in the boiling water for about 6 to 8 minutes until they are tender.Be sure not to overcook the noodles.Drain them, and transfer them to a large bowl.
- In a food processor, combine the ricotta cheese, sour cream, cottage cheese, granulated sugar, kosher salt, and black pepper.Blend until smooth.Add the cheese mixture to the cooked noodles, and mix well.Stir in the melted butter.
- In a separate bowl, gently whisk the 5 extra-large eggs.Then, fold the eggs into the noodle mixture.Pour the noodle mixture into the prepared baking dish.
- If desired, sprinkle some parmesan cheese or brown sugar on top for added flavor and texture.Place the baking dish in the preheated 350-degree oven for about 45 minutes until the kugel is set and golden brown on top.Serve Ina Garten's Noodle Kugel warm or at room temperature.Enjoy!
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