Spinach and Artichoke Noodle Kugel
This Spinach and Artichoke Noodle Kugel is a savory take on a sweet Jewish dish. With flavors reminiscing of our favorite cozy dip, this noodle dish is sure to impress at your dinner table.
Noodle kugel is a dish served at many holiday and Shabbat tables. Typically baked with sweet, custardy ingredients like sugar, honey, raisins, sour cream, and sometimes even corn flakes, this is a savory version!
This Spinach and Artichoke Noodle Kugel would go so well alongside my Creamy Spinach Tuscan Salmon!
Ingredients
- Egg noodles: The traditional base to all noodle kugels is the egg noodle. They are thick and curly ribbons of pasta that provide a hearty base for the kugel, soaking up all the creamy goodness.
- Garlic: Makes every dish taste better! Especially when sauteed.
- Yellow onion: Provides a sweet and savory base, enhancing the overall flavor profile of the kugel.
- Frozen spinach: Brings a burst of vibrant color and earthy flavor, packed with nutrients and a key element of this dish.
- Artichoke hearts: Chopped up from a can, giving that distinct tangy taste.
- Cottage cheese: Adds creaminess and richness to the spinach and artichoke noodle kugel, and thickens up as it bakes (you won’t even know it’s there!).
- Sour cream: Contributes a tangy richness that melds with the other ingredients, creating a luxurious and creamy texture.
- Extra-large eggs: Binds the ingredients together, providing structure and richness to the kugel as it bakes to perfection.
- Shredded mozzarella: Melts into gooey pockets of cheesy goodness, adding a comforting and indulgent touch to every forkful.
See recipe card for quantities.
Instructions
- Cook the noodles accoriding to package instructions then set aside.
- In a skillet, sauté diced onions in olive oil or butter until translucent, then add garlic and cook until fragrant. Add frozen spinach and drained artichokes, cooking until spinach is thawed and artichokes are tender; drain and set aside to cool.
- Whisk together cottage cheese, sour cream, and eggs in a large bowl. Press excess liquid from cooled vegetables, then combine with cheese mixture, noodles, and half of the shredded mozzarella.
- Transfer the noodle kugel to a baking dish, top with remaining mozzarella, and bake until golden brown, about 1 hour. Slice and serve after cooling slightly.
More dinner ideas?
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Rating
Lastly, if you do make this Spinach and Artichoke Noodle Kugel recipe (then first of all, thank you!!), be sure to rate this recipe and leave a comment and rating below! It would mean the world to me if you tagged me on Instagram or TikTok (@snackingemily) so I can see your creations.
Spinach and Artichoke Noodle Kugel
This Spinach and Artichoke Noodle Kugel is a savory take on a sweet Jewish dish. With flavors reminiscing of our favorite cozy dip, this noodle dish is sure to impress at your dinner table.
Ingredients
- 1 lb egg noodles
- 2 tablespoon olive oil or butter
- 6 cloves garlic diced
- 1 yellow onion diced
- 16 oz frozen spinach
- 1-2 cans artichoke hearts see note
- 1 lb cottage cheese
- 2 teaspoon kosher salt
- 3 cups sour cream even a little less will do
- 6 extra large eggs
- 1 cup shredded mozzarella divided
Instructions
- Set oven to 350°F. Grease a 13×9-inch glass baking dish.
- Cook the egg noodles according to package instructions in salted water. Remove when done and strain. Set aside.
- In a skillet on medium heat, add the olive oil or butter, then the diced onions. Allow to cook for about 5-8 minutes or until translucent, then add the garlic and cook for about 3 minutes more. Add the frozen spinach and cook until thawed. While that is cooking, drain the artichokes from the can and press out as much liquid as you can. Roughly chop the artichokes. Add the artichokes to the pan with the spinach and continue to cook for about 5 minutes. If water pools at the bottom, you can use a spoon to remove. When the veggies are done, remove from the heat and transfer into a strainer and set aside over a bowl or the sink. Allow to cool.
- In a large mixing bowl combine the cottage cheese, sour cream, eggs, and salt. Whisk to combine thoroughly.
- Once the sauteed vegetables are cooled, press down to remove as much liquid as possible. Option to use a cheesecloth to squeeze out the moisture. You want it dry and not liquidy!
- Combine all elements: In the large mixing bowl, or the pot the pasta boiled in, add combine the noodles, the vegetables, and the cheese mixture along with ½ cup shredded mozzarella and stir thoroughly to combine.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining ½ cup mozzarella on top.
- Bake for about 1 hour or until lightly browned. Remove and allow to cool slightly before slicing and serving.
Notes
- If you LOVE the artichoke flavor (or just want some added greens/fiber), add 2 cans. If you like a slight artichoke flavor, add 1 can. You can’t go wrong either way!
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