Not to brag, but as a woman with family roots in Eastern Europe, I might just be the queen of sweet pasta recipes. This strawberry pasta kugel is one of my newest favorites, inspired by two classic sweet pasta dishes I love.
Noodle kugel is like a pasta lasagna, a staple in Ashkenazi Jewish households, my family included. It is usually made with egg noodles, a rich custard, and a dusting of cinnamon and sugar. Some people add raisins, but honestly, I think that’s a crime.
Strawberry pasta, a beloved dish in Polish homes, features spaghetti noodles smothered in a sweet strawberry sauce made with sour cream and sugar. Both of these dishes are incredible on their own, so naturally, I thought why not combine them.
And just like that, the Strawberry Pasta Kugel was born. Make it once, and I promise it’s lifechanging.
Topics
Recipe Notes and Substitutions
- If you don’t have a juicer, no problem. Simply muddle the strawberries and then strain the mixture through a fine sieve to separate the juice.
- When adding the strawberry sugar topping, don’t hold back. It adds a burst of fresh strawberry flavor, and in the oven, the freeze-dried strawberries melt to create a glossy, jelly-like finish on the kugel.
- If you don’t have or prefer not to use 2% milk, feel free to substitute another type of milk. It will not significantly change the flavor or texture.
- There is a hot debate about how to eat kugel, hot or cold. I enjoy both, but I personally love it cold because it becomes extra creamy after resting in the fridge overnight. Enjoy it however you like best.
- Kugel does not freeze well, so be sure to enjoy it while it is fresh and at its very best.
Select one of the buttons below to follow along with a step-by-step recipe demo!
Strawberry Pasta Kugel
Serving Size:
1 Kugel
Time:
1 hour, 20 minutes
Difficulty:
Easy
Ingredients
- 8 oz wide egg noodles
- 4 oz cream cheese
- 4 oz sour cream
- 1/2 cup + 1 Tbsp unsalted butter
- 1/2 cup + 4 oz granulated sugar
- 1 1/4 cup 2% milk
- 2 lbs fresh strawberries
- 4 whole eggs
- 1 oz freeze dried strawberries
Directions
- Preheated an oven to 350°F
- Fill a medium-sized pot about two-thirds full with water and bring to a boil. Add the egg noodles and cook according to the instructions on the package.
- In a juicer, extract the juice from the strawberries until you have 2/3 cup of fresh strawberry juice. Set aside.
- In a large bowl, combine the cream cheese, sour cream, and 1/2 cup of butter using a stand mixer until smooth and fully incorporated.
- Add the sugar and mix until combined.
- Pour in the milk and strawberry juice, mixing until fully incorporated.
- Add the eggs one at a time, mixing after each addition until the custard is smooth, then set it aside.
- In a food processor, pulse the freeze-dried strawberries until they form a fine powder.
- Combine the strawberry powder with 4 ounces of granulated sugar in a small bowl and stir to mix evenly.
- Grease a 9×13-inch glass baking pan with 1 tablespoon of butter. Add the cooked noodles and spread them evenly across the pan.
- Pour the strawberry custard over the noodles, making sure it is evenly distributed.
- Sprinkle the strawberry sugar mixture over the top of the noodles.
- Bake for 50 minutes or until the custard sets.
- Serve immediately or refrigerate for future use.
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