Shabbat Pasta Casserole Recipes

Steps:

• Cook pasta according to directions. Drain.
• Preheat oven to 180 degrees Celsius.
• Pour pasta into 9-inch square baking pan (22 cm). It won't all fit, but the amount that will fit depends on which type of pasta - if using large penne, for example, less pasta will fit in that if using elbow macaroni.
• Add the cottage cheese, the crushed tomatoes, and the olives. Mix well.
• Sprinkle shredded mozzarella on top.
• Cover with aluminium foil.
• Bake for 30 minutes, until cheese melts.
• To warm on shabbat, place on shabbat hot plate two hours before serving.
• Note 1: if not using this on a shabbat hot plate, bake for at least an hour - until all the liquids have been absorbed.
• Note 2: I didn't add any spices because I found the taste great, but dried oregano, fresh or dried basil, and dried thyme, are all great additions.
• Note 3: I put 500 gr pasta because you will definitely have enough, but in most cases there will be leftover pasta. Large penne - about 250 gr will be enough. Fusili - about 350 gr - 400 gr will be enough. Snaller pasta - like elbow macaroni - will probably use most of the 500 gr.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Place noodles in a large bowl. Mix margarine into the noodles until melted. Stir in the eggs, sugar, applesauce, and vanilla extract. Pour noodle mixture into a 9x13 inch baking pan, then sprinkle with cinnamon. Cover baking pan with aluminum foil.
• Bake in the preheated oven for 30 minutes. Uncover the kugel and bake until golden brown, 20 to 30 minutes.