New recipes

Super creamy cheesy kugel recipe

Super creamy cheesy kugel recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Dessert

This sweet white cheese and egg pasta bake is a favourite in Jewish cooking, often served as either a side dish or after for Passover and other traditional festive or Sabbath meals. This delectably creamy recipe uses cream cheese, creamed cottage cheese AND soured cream for an especially blessed and beautiful texture and taste.

3 people made this

IngredientsServes: 9

  • 225g pappardelle (wide egg pasta)
  • 85g butter, sliced
  • 6 eggs, separated
  • 100g caster sugar
  • 170g cream cheese, softened
  • 4 tablespoons soured cream
  • 450g cottage cheese, creamed
  • 1 pinch salt
  • 55g butter, melted
  • 4 tablespoons caster sugar
  • 5 tablespoons digestive biscuit crumbs

MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min

  1. Preheat oven to 180 C / Gas 4. Grease a 20x30cm baking dish.
  2. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and stir in 6 tablespoons sliced butter.
  3. In a medium bowl beat egg yolks with 100g sugar and cream cheese; stir into pasta and add soured cream, cottage cheese and salt. Beat egg whites until stiff and fold into mixture; transfer mixture to prepared dish.
  4. In a small bowl combine melted butter, 4 tablespoons sugar and digestive biscuit crumbs. Sprinkle over pasta mixture.
  5. Bake in preheated oven for 1 hour.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)

Creamy Baked Mac & Cheese I have tried, tweaked and combined a TON Of macaroni and cheese recipes to create the most creamy baked mac and cheese! So many of you in our Facebook Group (which you need to join, if you haven’t yet!) asked for this tried and true recipe, after seeing the photo. And y’all know I keep my promises! If you have ever been to Piccadilly’s Cafeteria, you know their mac and cheese is amazing and this one is very similar (or dare I say it, even better?!) My absolute favorite dish at Piccadilly’s is their carrot souffle (which I also have an awesome copycat recipe for that I will post someday soon!) … but seriously, try this creamy mac and cheese recipe and you will NEVER go back to the blue box kind! And if you are a fan of cheesecake and egg noodles, then you NEED to try this Sweet Noodle Kugel Recipe too! Cacio e Pepe Kugel

  • Quick Glance
  • Quick Glance
  • 25 M
  • 1 H, 15 M
  • Serves 8 to 12

Ingredients US Metric

  • 2 pounds whole milk ricotta, whipped in a food processor or stand mixer until smooth
  • 1 pound mascarpone
  • 3 cups Pecorino Romano cheese, divided
  • 2 tablespoons freshly ground black pepper, plus more for garnish
  • 1 teaspoon kosher salt
  • 1 1/2 pounds dried linguine, fettuccine, or spaghetti
  • 1 tablespoon (1/2 oz) butter


Preheat the oven to 350°F (175°C).

Bring a large pot of water to a boil and generously season with salt.

In a large bowl, combine the ricotta, mascarpone, and 2 cups Pecorino, stirring well to combine. Stir in the black pepper and salt.

Stir the pasta into the water and cook until just barely al dente, 7 to 10 minutes. (The pasta will finish cooking in the casserole.) Drain and transfer the pasta to the seasoned cheese mixture, stirring well to thoroughly coat the pasta.

Coat a 9-by-13-inch (23-by-33-cm) baking dish with the butter. Transfer the pasta-cheese mixture to the baking dish and top with the remaining 1 cup Pecorino Romano cheese. Bake until the top and sides are crisp and golden brown, 40 to 50 minutes.

Sprinkle with more black pepper for garnish, cut into squares, and serve.

Recipe Testers' Reviews

Annie W.

This twist on the classic cacio e pepe recipe is very quick and easy to put together, has a relatively fast bake time, and tastes delicious! I made this during the last (hopefully!) Nor'easter to rumble through New Jersey and we were all looking forward to a warm, filling, and yummy dinner. My husband and two teen sons described the dish as "delicious," "rich without being too heavy," "creamy and cheesy," and "love the crunchy topping." I definitely think this can be a "make-ahead" dish. I will keep this in my repertoire of recipes that I can prepare in the morning and bake at night.

This cacio e pepe kugel works well as a main course with just a salad or as a side dish with ham or chicken. It would also be a great pot-luck casserole as I think this would be a real crowd pleaser. I saved about 4 tablespoons of the pasta water and added it to the cheese and pasta when I tossed all together. I think it made a difference in the ease in which it all came together and made it a bit lighter and smoother. I used linguine and I think the recipe's suggestion to use linguine, spaghetti or fettuccine is spot on as any other pasta shape would make this dish too heavy.

I dread the thought of cleaning baked-on cheese from my casserole dish so I lined the pan with aluminum foil and sprayed it. The dish came out perfect and my cleaning time was cut substantially! This makes A LOT but it reheated very well.

Jackie Gorman

Taste memory can be an amazing thing. The aroma, the look of a dish, the taste, can all transport you to another place and time. This cacio e pepe kugel did just that for me. On one hand, it took me back to my youth. I don’t have a lot of memories of food from when I was growing up. My mother worked more than full time, which didn’t leave much time for cooking once she got home. However, one thing that I can remember, and I do remember fondly, is her kugel. I was a bit skeptical because the kugel I knew was made with egg noodles, but I was willing to give this recipe a chance. I’m so glad that I did. I used a favorite imported spaghetti. The end result tasted just like I remembered my mom’s kugel tasting. It was not heavy in any way, something that I had been concerned with, using spaghetti instead of egg noodles.

The second place that I was transported to with each bite of this kugel, and a place that I was hoping to revisit by making this, was Rome. Cacio e pepe is a traditional Roman dish, one which we were lucky enough to enjoy this past fall in the beautiful capital of Italy. If I closed my eyes, I could imagine us sitting in a trattoria, sipping a glass of house wine, and enjoying a bowl of cacao e pepe.

I divided all of the ingredients, and made half a recipe in a 9-by-9-inch Pyrex dish. It could have fed 6 people, especially with a refreshing salad on the side. I made a salad with Cara Cara oranges, thinly sliced red onions, arugula, and toasted pecans. It was a wonderful meal. One well worth repeating, especially when I want to revisit either place in time.

Susan Bingaman

I’m not sure I’ve ever turned down kugel or cacao e pepe, so a cacio e pepe kugel is dangerous. Very dangerous. Needless to say I cut the recipe in half so I could exercise some self control. I just threw the whole thing in an 8-inch-square baking dish and baked.

Speaking of self control, I let it stand about 10 minutes before digging in. I got 4 very generous servings from half a batch. But I’m getting ahead of myself. This recipe is super easy. I whipped the ricotta for about a minute on the highest setting of my stand mixer using the wire whip attachment. If I was super lazy, I would have added the mascarpone, Pecorino, and pepper right to the mixer for a 30-second blitz, but stirring with a large spatula works just fine too. I added only half the salt since the Pecorino was plenty salty. For ease of mixing, make sure the pasta (I used fettuccine) is still rather warm. Use tongs to make sure every strand gets coated.

The finished product is super rich and cheesy and salty, which is just fine by me. The cheese does get a bit curdly looking and it doesn’t really cut into clean squares, but I think that was me. I may have baked it a bit long to get those crispy edges and a crunchy cheese topping. Don’t cut the amount of pepper. It’s not too much, especially if it’s freshly ground. Also, it reheats well if you take the chill off slowly. Oh and you can totally sell this to a preschooler as cheesy noodles.

Elsa M. Jacobson

This dish took my Jewish heritage and my enjoyment of Cacio e Pepe and combined them into a kugel-y sort of a dish that's both flavorful and pleasing. Despite the 3+ pounds of cheese, dare I say it could use more?! My tasters and I agreed that, while it was certainly tasty, cheesier would be tastier! It took substantially longer than the stated 35 minutes of baking time to get to golden brown and crispy top and sides, and it was actually the bottom that browned to golden first. I removed it from the oven after 50 minutes. In addition to the comments about more cheese, please!, it was also important to pepper atop generously as pictured, or it did not seem peppery enough. Personally, I would have loved it served with almost any simply-prepared green vegetable or a salad, both for the color and for the texture or crunch. And in case you are on the kugel fence, one of my tasters, after having eaten their initial portion, refilled their plate, and said, “It kept staring at me so I had to eat it, and it's delicious.” Enjoy!

If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


This recipe sounds like the perfect cure for our cold and rainy days in Georgia.

Would you suggest the best method for preparation to freeze this dish? Cook first, partially cook, or do not cook, before freezing? I would like to have on the ready.
Wishing everyone happy holidays!

P.S. What is the proper pronunciation of your name, Leite? Many thanks, in advance, Sue

Hi, Sue. While we didn’t freeze and reheat the kugel as part of our testing, I did some research and you can freeze kugel. Simply let it cool, wrap it tightly in a plastic wrap then foil, and freeze. Reheat the kugel by removing the plastic and foil and baking it in a 350°F oven for about 20 minutes. Watch so that the top doesn’t burn, though, because of the cheese.

My last name is pronounced “leet” in English, and “late” in Portuguese!

Gratins land high on the list of comforting cold-weather dishes&mdashafter all, what's not to love about a bubbling plate of deliciousness topped with a browned crust on a chilly night? French in origin, gratins generally include vegetables (potatoes are classic, as evidenced by the gratin shown here) and either cheese or cream (sometimes both!). They're best made in a shallow dish, which allows for the perfect filling-to-topping ratio. And about that topping? It's a key element to a gratin, whether made from breadcrumbs, grated cheese, butter, or some combination of all three.

A gratin can complement all manner of meaty mains, but they can also serve as an entrée in their own right, especially alongside a crisp green salad. And, happily for home cooks, gratins are great make-ahead dishes, whether you choose one that involves multiple steps (which can be spread out over the course of a day or two) or one that requires just a few ingredients.

No gratin recipe collection would be complete with a range of potato options, and we've got plenty here, including regular potatoes (both sliced and mashed) as well as sweet potato. We're also sharing all kinds of combinations that incorporate spuds with other beloved vegetables, from morels and zucchini to tomato, cauliflower, or turnips.

Apart from potato-based gratins, there are many other options. Butternut squash is a terrific gratin ingredient, pairing well with apples, brie, kale, and (or!) leeks. Brussels sprouts, too, make for a super satisfying gratin (especially nice with smoked Gouda). There's also escarole, spaghetti squash, and even celery, proving that nearly any vegetable can shine in these versatile and delicious dishes.

Super creamy cheesy kugel recipe - Recipes

Contributed by Melissa Roberts

Kugel is the ultimate Jewish comfort food. Its variations are infinite, and sweet or savory, diet food this is not.

As a centerpiece for a dairy-based post Yom Kippur break fast, sweet kugels punctuate the theme of a sweet year to come. This version has Italian notes, but riffing on a kugel theme is as American as adding canned pineapple to the base, or sprinkling corn flakes on top.

Ricotta and egg yolks, standing in for the more traditional cottage cheese and sour cream, add lightness and richness. Lemon zest and liqueur soaked tart cherries provide a refreshing and sophisticated counterpoint, and the egg pappardelle, is a playful substitute for egg noodles.

Tart Cherry- Ricotta Kugel


1/3 cup orange liqueur
8 ounces (about 1 ½ cups) dried tart cherries
4 tablespoons unsalted butter, divided, plus more softened butter for greasing dish
¾ lb egg pappardelle (preferably DeCecco)
2 lbs whole milk ricotta
3 large eggs
2 large egg yolks
1 cup whole or 2% milk
½ cup plus 2 tablespoons sugar
1 teaspoon finely grated lemon zest plus 1 whole lemon for garnish
¾ teaspoon salt


Position rack in center of oven and preheat to 350F.
Generously grease a 3 ½ quart shallow (2 inch deep) baking dish with some butter.
Heat liqueur in a small heavy saucepan until it just begins to bubble. Add cherries, stir to coat, and simmer 2 minutes, until most of liquid is absorbed and what’s left is syrupy. Remove from heat and let stand 30 minutes.
Cook pasta in a large pot of boiling water seasoned with 1 tablespoon salt until al dente. Drain in a colander, then return to warm pot and add 2 tablespoons of the butter, tossing until noodles are coated.
In a food processor, combine ricotta and ½ cup sugar. Let machine run until mixture is smooth.
Add eggs, milk, 1 teaspoon zest, and salt. Process until combined.
Add to pot with noodles and stir to coat.
Fold in cherries, then transfer to buttered baking dish.
Dot the top with remaining 2 tablespoons butter and sprinkle with remaining 2 tablespoons sugar. Loosely cover dish with foil and bake until kugel is beginning to set but still slightly jiggly in the center, about 1 hour.
Remove foil and continue to bake until top is golden brown, 10 to 15 minutes more. Let stand 15 minutes.
Peel large strips of zest from lemon and scatter over the top before serving.

My family’s noodle kugel

[Guest post by Deb’s mom!] Last year, I briefly told you the story of how my mother jokes that she married my father for his family’s noodle kugel recipe. But then, as if just to be cruel, I tried my own spin on it with cream cheese and dried cherries. Was it delicious? Oh, heck yeah. Are you long overdue to get a taste of the real deal? Most certainly so. Please welcome my mother herself here today in her first-ever guest post, finally sharing with you the noodle kugel recipe you are owed.

Growing up in a German family, I had many noodle puddings. Shortly after becoming engaged to my now-husband, we were at a family buffet party, where everything was homemade and beautifully displayed. It was at their party that I first encountered the noodle pudding. I thought this was the best food I had ever tasted.

I asked a relative for the recipe on the spot. There was a lot of commotion amongst the people at the party that day, and as I have been telling my daughters for the past 30 years, the aunt told me that I would have to marry my now-husband to get the recipe. The rest is history.

I have often stated that if I were stranded on an island and could only take one food with me, it would be this version of noodle pudding. You be the judge.

Previous guest posters: Jocelyn, Molly and Deb’s dad

My Family’s Noodle Kugel

1 pound wide egg noodles
8 eggs
2 cups sugar (Mom uses 1 1/2 cups)
2 pounds full-fat cottage cheese, creamed or large curd
2 sticks (1 cup or 8 ounces) melted unsalted butter or margarine (Mom uses 1 1/2 sticks butter)
2 teaspoons vanilla
Dash of salt

Optional: 2 cups canned cherry pie filling (Comstock is specified)

Preheat oven to 350 degrees. Parboil the noodles (five to seven minutes).

In a very large bowl beat eggs until fluffy. Add the sugar gradually, then the cottage cheese, margarine or butter and vanilla. Stir in the drained noodles.

Pour into a 9吉-inch pan. Bake for 1 1/2 hours, or until kugel is set. If using the cherry pie filling as a topping, pour it over at the one-hour mark, then bake it for an additional 30 minutes.

Deb note: Your baking time may, of course, vary. Check for doneness at one hour and go from there. Our oven, always running cool, took almost two hours to bake this. At home, my mothers inferno of an oven does it in an hour.

About the topping: Okay, so apparently, the original version of this recipe has the cherry pie filling (from! a! can!) as a topping and apparently, my father says that some segments of my family still bake it this way. I have yet to see it, and my mother has never used it. Should you want to try some version of this but avoid the mystery-in-a-can stuff, a quick cherry pie filling can be made with a bag of frozen sour cherries cooked with half a cup of water in a saucepan for about 10 minutes. Mix 1/2 cup of sugar with 1 tablespoon of cornstarch and stir these into the pot. The mixture will thicken within a couple minutes. Cool before using.

She shows us how to make a lightened-up Caesar salad and a peppery, cheesy pasta bake.

Cacio e Pepe Kugel

This dish takes my Jewish heritage and love for Italian food and combines them in a traditional noodle kugel filled with the flavors of cacio e pepe, a traditional Roman spaghetti dish. The result is a super simple dish packed with tons of pepper and the creaminess of Pecorino, creating an indulgent comfort food from two cultures meeting in the middle.

Semi-Healthy Caesar Salad

Let's face it, we all pretend we are eating healthy if we are eating a salad, but traditional Caesar dressings (and lots of other creamy dressings) can be big, fat calorie offenders. I discovered that using yogurt instead of oil and eggs still allowed me to keep the creamy texture and garlicky, anchovy flavors of this wonderful dressing without ruining my diet.

If you like those easy recipes, you should also try these:

Creamy Baked Noodles

You know those dishes that are almost so simple you don't even really think of them as a recipe? Those dishes you make over and over because they're one of your favorites, and they're pretty much committed to memory?

These Creamy Baked Noodles are one of those recipes for our family. They're such a simple little side dish. So simple, in fact, that I truly wondered if I should even share them here on the blog.

But then I thought - Hey, we really love Creamy Baked Noodles . and you all may, too!

Mixed up with just five simple ingredients and a little salt and pepper, Creamy Baked Noodles are truly easy to prepare. Shoot, you can even mix everything together in the same baking dish the noodles will be baked in, if you'd like - saving on the mixing bowl clean-up.

Not only are these creamy noodles easy to make, they pair well as a simple side dish for just about anything.

Though, we do tend to eat them most often alongside juicy pork chops or a nice roasted pork tenderloin.

So just how do you make Creamy Baked Noodles you ask? It's super easy.

Start by cooking up some egg noodles according to their package directions.

While the egg noodles cook, stir together a mixture of sour cream, cottage cheese, Parmesan, a touch of Worcestershire, and salt and pepper.

The Worcestershire brings wonderful flavor and richness to the noodles.

And while the Parmesan brings wonderful flavor as well, if you happen to be out of Parmesan, these noodles still taste fabulous without it. I'm known to leave the Parmesan out every now and then.

Toss the hot cooked egg noodles into the sour cream/cottage cheese mixture. Then gently stir the noodles around to coat them nicely in the creamy-cheesy mixture.

Spoon them into a greased baking dish and give them a little bake time in the oven until heated through. It just takes 25 minutes or so in the oven.

Yes, this noodle dish truly is a simple "recipe." But while Creamy Baked Noodles may be simple, they're simply one of our favorites.

“This was unbelievably easy to make, and got so many oooohs and ahhhs from everyone who thought it must have taken a long time to prepare. It was really a wonderful recipe loved by adults and kids alike. Very creamy and rich tasting without all the fattening ingredients. Just perfect! We will be making again as a side dish this year for Thanksgiving!”

8 Brand-New Recipes You’ll Love for Hanukkah

Nosh on updated knishes, colorful latkes and classic holiday sweets.


Food Network Kitchen’s Sweet Potato and Carrot Latkes with Spiced Apple-Cranberry Relish, as seen on Food Network.

Hanukkah is just around the corner — and what better way to celebrate than with eight all-new recipes from Food Network Kitchen? While we have plenty of fried foods fit for celebrating the festival of lights (hello, latkes!), we also have plenty of sweets, sides and mains for you to feast on. Whether you prefer a tried-and-true favorite or want a fresh twist a traditional dish, these recipes are sure to offer something for everyone.

Though these latkes are sweeter than the traditional recipe, they fry up just as crispy and delicious as ever. If you always struggle to choose between applesauce and sour cream as a latke topper, consider this apple-cranberry relish to be the perfect solution. It’s full of the delicious apple flavor you love, but pairs perfectly with a dollop of sour cream, too.


  1. Burdette

    I'll say thank you too!

  2. Nevyn

    Pure Truth!

  3. Pell

    Excuse me for what I am aware of interfering ... this situation. Forum invitation. Write here or in PM.

  4. Adriyel

    In my opinion you are not right. Write to me in PM, we will communicate.

Write a message