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Dairy
Easy
55 Minutes
Diets 
I love recipes that are simple to prepare — meaning not so many pots to clean after I’m done. This recipe offers just that advantage, along with a dish that is bursting with rich and hearty flavor and that satisfying cheesy creaminess.
2 onions, diced
oil, for sautéing
24 ounces (680 grams) frozen chopped spinach
7 cups water
24 ounces (680 grams) Manischewitz Fine Noodles
3/4 cup oil
10 eggs, beaten
8 ounces (225 grams) shredded cheddar-mozzarella blend
2 and 1/2 teaspoons salt, or to taste
Parmesan cheese, for sprinkling
In a large nonstick pot, sauté onion in oil.
Add chopped spinach and cook until heated through. Add water and bring to a boil.
Add noodles, pressing down to make sure they’re submerged in the liquid. Cover pot and bring to a boil again; stir mixture and lower heat. Allow to simmer until noodles are cooked al dente. Remove from heat and allow to cool 10–15 minutes.
Preheat oven to 350°F (180°C).
Combine remaining ingredients besides the Parmesan and stir into noodles.
Spoon mixture into two greased 10-inch round pans, four greased loaf pans, or 48 greased muffin tins. Sprinkle the tops of the kugels or kugelettes with Parmesan cheese.
Bake for 45–50 minutes or until golden.
Photography: Moishe Wulliger Styling: Renee Muller
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