Pineapple Upside-Down Kugel

The blend of pineapple, ricotta cheese, and cherries sets this twist on the kugel apart, and its versatility makes it great as a side or dessert.

Print Recipe
Total Time:
60 mins
Serves 8

Ingredients:

8 oz Light 'n Fluffy^® Wide Egg Noodles

1 can (15 1/4 oz.) pineapples slices in heavy syrup, undrained

6 each eggs, lightly beaten

1/2 cup sugar

1 cup ricotta cheese

2 Tbsps butter, melted

1/2 tsp salt

8 each maraschino cherries

1/2 cup packed brown sugar

Cooking Directions:

1. Preheat oven to 350-degrees F.

2. Prepare pasta according to package directions; drain.

3. Drain pineapple, reserving 1/2 cup pineapple syrup.

4. In large bowl, combine reserved syrup, eggs, sugar, ricotta, butter, and salt; mix well. Stir in noodles.

5. In greased 11x7-inch baking dish, arrange pineapple slices in a single layer. Place a cherry in center of each slice; sprinkle evenly with brown sugar.

6. Pour noodle mixture over pineapple.

7. Cover with aluminum foil; bake 30 minutes. Uncover; bake 10 minutes. Cool in dish 10 minutes.

8. Invert into serving tray.