Noodle kugel is almost like bread pudding, if you replaced the bread with wide egg noodles. Raisins, cottage cheese, and cinnamon are used to flavor and sweeten this side dish, typically served on major holidays and Shabbat. This version of the traditional dish does not contain eggs, so it can be eaten right away without needing to be baked as a casserole. It is like a sweet macaroni and cheese.
½ lb small pasta such as mini farfalle, orzo, or alphabet shapes
½ cup cottage cheese*
¼ cup applesauce
¼ cup raisins
½ tablespoon butter or margarine
1 teaspoon sugar
¼ teaspoon cinnamon
1. Cook the pasta according to directions, drain and pour into a mixing bowl.
2. Mix in the butter and cottage cheese while the noodle are still warm. (You can add more or less of either of these ingredients according to what your child likes.)
3. Add the remaining ingredients, and serve warm or cold.
*If you would like a dairy-free version you can use margarine instead of butter, skip the cottage cheese and double the amount of applesauce used.