Pineapple Noodle recipe

Ingredients:
box ( 1 lb
/ 454g ) Notta Pasta Fettuccine

1 stick (8 Tbsp) melted butter,
divided

1 pt (454g) sour cream

1 lb (454g) small curd
cottage cheese

1 cup sugar

6 eggs

1/2 tsp salt


1 can (8 oz / 227 g) crushed pineapple in its own juice

1/2
tsp vanilla extract

1/4 cup cinnamon sugar

Procedures:
1 Preheat oven
to 350 F (180 C), with rack in middle. Grease baking dish with one
tablespoon of the melted butter.
2 Cook Pasta in a large pot according
to instructions, watching times carefully. Pasta should be tender (not
mushy) but slightly firm, al dente. Drain and quickly rinse in cold water.
Drain again, return to pot and toss with 2 tablespoons of the melted butter.

3 In a large bowl, beat the sour cream, cottage cheese, sugar, eggs,
salt and remaining butter until smooth. Mix in the undrained pineapple and
vanilla.
4 Add Pasta to bowl and mix well. Pour mixture into buttered
baking dish, spreading evenly.
5 Sprinkle top with the cinnamon sugar.
Bake 60 to 65 minutes or until set (firm to the touch) and cooked through.
Let kugel rest for 10 minutes before cutting. Serve warm.