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close up of a slice of spinach and artichoke cheesy noodle kugel

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.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Course, Side Dish
Cuisine American, Jewish
Servings 12 servings

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 13x9-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

  1. 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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