Savory Noodle Kugel with Goat Cheese
Kugel is a rich and comforting Ashkenazi Jewish pasta casserole made with cheese, eggs, and butter, and it can be enjoyed in both sweet and savory variations.
This savory goat cheese noodle kugel is packed with creamy, tangy flavors and a hint of paprika for warmth. The best part? It’s incredibly satisfying and filling, making it a perfect make-ahead meal that saves you time in the kitchen. Prepare it in advance, and you’ll have a delicious lunch or dinner ready for the next two days with minimal effort!
It pairs beautifully with a glass of dry white wine, enhancing the richness of the goat cheese and the subtle spice of the paprika. Whether you’re making it for a weeknight meal, a family gathering, or just a cozy treat, this dish is proof that comfort food can be both elegant and effortless!
Savory Noodle Kugel with Goat Cheese
Ingredients
- 300 g pasta (egg noodles work best)
- 2 eggs
- 100 g butter (melted)
- 200 g salted goat cheese (crumbled)
- 2 tsp sweet paprika
- 1/2 tsp black pepper (optional)
Instructions
- Cook the pasta in boiling water until slightly undercooked (al dente), as it will continue to cook in the oven. Drain well.
- In a large bowl, whisk the eggs separately, then mix in the melted butter, paprika, and optional seasonings.
- Combine everything: Add the pasta and crumbled goat cheese, stirring until fully coated.
- Transfer the mixture to a baking dish lined with parchment paper (or a buttered baking dish).
- Bake at 180°C (356°F) for about 30 minutes or until the top forms a crispy golden crust.
- Slice, garnish as desired, and serve warm—best enjoyed with a glass of dry white wine!
Notes
Related: Easy Cheese & Egg Pasta Bake
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