Pineapple Ricotta Kugel

Pineapple Ricotta Kugel

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Anita Hoffman


A creamy, easy to make, delicious kugel that is sure to please.


★★★★★ 1 vote

15 Min
55 Min


  • 1 pkg
    (12 ounces) fine noodles, cooked
  • 8 oz
    ricotta or cottage cheese
  • 1 pkg
    (8 ounces) cream cheese, softened
  • 4 Tbsp
    unsalted butter, melted
  • 1 c
    sour cream
  • 1/2 c
  • 6
    eggs, lightly beaten
  • 3/4 c
    crushed pineapple, drained
  • 1/2 c
    golden raisins, plumped in hot water and drained
  • 2 tsp
  • 1 tsp

  • 1/2 c
    corn flakes, coarsely crushed (optional)
  • 1/4 c
  • 1 tsp

How to Make Pineapple Ricotta Kugel


  1. Beat ricotta cheese or cottage cheese with cream cheese, melted butter and sour cream.
  2. Stir in sugar, eggs, pineapple, raisins, vanilla and cinnamon.
    Combine with noodles and pour into a 13 X 9 inch baking pan.
  3. Mix topping ingredients and sprinkle over noodles.
  4. Bake at 350 degrees for 45-55 minutes until golden.

Printable Recipe Card

About Pineapple Ricotta Kugel

Course/Dish: Pasta Sides
Main Ingredient: Dairy
Regional Style: Jewish

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