Derived in name and form from German kugel puddings, the Jewish kugel, a bake of various grated vegetables and egg, is a popular side dish made during festive holidays and this pasta bake is tapping into the sweet side.
- Butter, to grease
- 500 g spaghetti or ribbon pasta
- 4 eggs, separated
- 100 g sugar
- 400 g quark
- 150 ml milk
- 50 g raisins
- 4 tbsp butter
- 2-3 tbsp cinnamon sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat the oven to 200°C (180°C fan-forced/400°F) and use the butter to grease an oven-proof dish.
- Cook the pasta in a saucepan of salted boiling water following packet directions. Drain.
- In a bowl, combine the egg yolks, sugar, quark, milk, raisins and 2 tbsp melted butter until smooth. Stir in the pasta. Beat the egg whites until stiff and fold in.
- Pour the mixture into the dish, sprinkle with cinnamon sugar and the remaining butter. Bake for 40 minutes or until golden brown.