Chocolate Noodle Kugel


Serving Size:  4-6


1 lb. Pappardelle's Dark Chocolate Linguine
1 stick butter, cut into pieces
1 cup whole milk
5 large eggs, lightly beaten
1/2 cup sugar
2 teaspoons vanilla
1 teaspoon salt
1 lb. container of sour cream
1 lb. container of small curd cottage cheese

2 cups cornflakes, coarsely crushed
2 tablespoons sugar
2 teaspoons cinnamon
2 tablespoons butter, cut into pieces


  1. Preheat oven to 350 degrees. Butter a 13x9 inch baking dish (lasagna style pan).
  2. Meanwhile, cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain, then return to cooking pot and add butter. Toss until noodles are well coated and butter is completely melted.
  3. Whisk together milk, eggs, sugar, vanilla and salt until combined, then whisk in sour cream. Stir in cottage cheese and add to noodles. Spoon gently into baking dish.
  4. For the topping, stir together cornflakes, sugar and cinnamon and sprinkle over noodles. Dot with butter and bake kugel until edges are golden brown, about 40-50 minutes. Let stand before serving.