Pasta kugel
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Uncooked elbow or spiral macaroni; cooked al dente |
| 2 | pints | Dairy sour cream |
| 2 | pounds | Large curd cottage cheese |
| 1 | cup | Sugar |
| ½ | cup | Unsalted butter; melted |
| 2 | tablespoons | Vanilla extract |
| 1 | cup | Raisins |
| Cornflake crumbs | ||
| Ground cinnamon | ||
| 2 | tablespoons | Butter |
Directions
(This recipe was taken from the book, "Classics & Creations: A World of Vegetarian Cooking," published by Science of Spirituality in 1985) "This rich and slightly sweet specialty is a hit at any meal, buffet or party.
Drain pasta when cooked. Combine sour cream, cottage cheese, sugar, melted butter, vanilla extract and raisins. Stir into pasta. Butter a 10 x 15-inch baking pan and sprinkle a thin coating of cornflake crumbs on the bottom.
Pour in macaroni mixture. Top with a sprinkle of cinnamon, more cornflakes crumbs, then a little more cinnamon. Dot with 2 tablespoons butter. Bake at 350 degrees F. for 1 hour or until set and golden brown on top. Yield: 12 servings"
Posted to JEWISH-FOOD digest by Sandy English <yehudit@...> on Apr 09, 1998