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.






Skill level

Average: 5 (4 votes)


  • 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

Cook's notes

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.


  1. Heat the oven to 200°C (180°C fan-forced/400°F) and use the butter to grease an oven-proof dish.
  2. Cook the pasta in a saucepan of salted boiling water following packet directions. Drain.
  3. 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.
  4. Pour the mixture into the dish, sprinkle with cinnamon sugar and the remaining butter. Bake for 40 minutes or until golden brown.