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As mentioned previously, I’m hosting this week’s Presto Pasta Nights round-up. Hanukkah starts this weekend, so it’s only fitting to share a traditional Jewish kugel (noodle casserole) for the holiday edition of PPN. I am the non-Jewish spouse in our family, so I didn’t have the benefit of family recipes when learning how to prepare all the requisite holiday dishes. On the flip side, my mother-in-law is not a big cook so I had some freedom in not having to make dishes exactly the way my husband had always had it. Sweet noodle kugel has been one my favorite dishes to experiment with, probably because it appeals to my pasta-loving Italian roots. I did learn a trick from a friend who did have a Jewish grandmother, which is to blend the sauce ingredients before mixing them into the noodles to eliminate the graininess of the cottage cheese. I often serve this with brisket for dinner, but it also makes a great brunch dish for Hanukkah or Christmas (or Chrismukkah!) – it can be made ahead and served warm or cold.

Ingredients:

• 12 oz. wide egg noodles
• 1 pound cottage cheese
• 1 pound sour cream
• 3 eggs
• 1/3 cup sugar
• 1 teaspoon vanilla
• 8 ounces dried cherries

Topping:

• 1 cup crushed corn flakes
• 1/2 cup grated unsweetened coconut
• 1 tablespoon brown sugar

Instructions: Bring pot of water to a boil and cook noodles for 2 minutes less than recommended time, drain. Meanwhile, combine cottage cheese, sour cream, eggs, sugar and vanilla in blender or food processor until smooth. Combine with noodles and cherries and pour into lightly oiled 9 x 12 baking dish. Combine topping ingredients and sprinkle over noodles. (Omit brown sugar if using sweetened coconut.) Bake 45 minutes, until top is golden. Cool at least 10 minutes before cutting. Great the second day, straight from the fridge or reheated. Makes 12 servings. Enjoy!

To submit a favorite pasta recipe for Presto Pasta Nights, send me an email at foodietots at gmail dot com. Check back for the round-up Friday afternoon!