Spinach Ricotta Kugel
If sweet noodle kugel isn’t your thing, here’s one you’re sure to like. Cheesy and savory with pillowy, inviting papardelle noodles, it’s an impressive dish for a dairy holiday lunch, break-fast meal or brunch.
- 8 ounces egg yolk pappardelle
- 1½ cups sheep's milk ricotta
- 1½ cups sour cream
- 1 cup Parmesan cheese, plus more for sprinkling on top
- 1 cup spinach, cooked and chopped roughly
- 4 tablespoons butter
- 1 teaspoon salt or more to taste
- Freshly ground pepper or more to taste
- Fresh chives, chopped
- Preheat oven to 350 degrees. Butter the inside of a 2½-quart gratin dish. Bring a pot of water to a boil. In a mixing bowl, combine spinach, ricotta, sour cream and parmesan cheeses. Boil the pappardelle noodles until al dente, about 2 minutes. Drain the noodles, put in a medium bowl and toss with cheese mixture. Add a dab of butter and toss well. Season with salt and pepper. Spoon into the buttered dish and sprinkle generously with Parmesan and chives. Bake until golden and crusty on top, 35 to 40 minutes. Serve topped with more chopped chives.