Susan's Recipes

Savory Kugel (Noodle Pudding)

I hadn't made a kugel in ages. I used to make a sweet noodle kugel, getting extra lightness by separating the eggs and adding the beaten egg whites in at the last minute. Hmmm, I guess I should post that recipe, too. At any rate, the other night Andreas asked for noodles with cottage cheese and parmesan. So, I went one better. Oink!


  • 8 ounces conchiglione (little ears pasta. I happened to have half a bag of these; you may use egg noodles)
  • 1/3 of a 15 ounce container of ricotta cheese (I use regular ricotta cheese)
  • 1 small package of cream cheese
  • 1/2 cup sour cream
  • 1/2 cup small curd cottage cheese
  • 5 T sweet butter
  • 2 T grated parmesan cheese
  • 1/4 a small onion, finely minced
  • 2 t finely chopped red jalapeno pepper
  • 1 t powdered dried limes (omani powder)
  • 1 t kosher salt
  • paprika
  • 8" x 8" baking dish


  1. Preheat oven to 350 degrees F.
  2. While the noodles are boiling, mix the ingredients together except for the egg and paprika. Mash the cream cheese and butter into a cream.
  3. When noodles are done, drain thoroughly and add to the ricotta mix. Coat the noodles well. Stir in the egg.
  4. Pour into a baking dish. Sprinkle with paprika. Bake at 350 degrees for about 30 minutes or until the top of the kugel is golden brown.
  5. Makes about 6 servings or 4 large servings. I served this with the cauliflower salad and pickled green tomatoes. It would be a nice side dish as well, which would make at least six servings.

Warning! This stuff is so incredibly delicious.

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