Ronzoni Pasta Apple Kugel

Ronzoni Pasta Apple Kugel

Prep Time: 25 min.
Start to Finish: 1 Hr. 20 min.


6 pieces RONZONI Oven Ready Lasagne, uncooked
1/2 cup golden raisins
1/4 cup dry white wine, sherry or apple juice
3 eggs, beaten
1-3/4 cups (15 oz.) ricotta cheese
1 cup dairy sour cream
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 cup chopped walnuts
2 tablespoons butter or margarine, melted
2 cups chunky applesauce
Ground cinnamon

Remove 6 pieces of pasta from package. In small bowl, soak raisins and wine 15 minutes; drain. Heat oven to 350°F. Meanwhile, in medium bowl, stir together eggs, ricotta cheese, sour cream, sugar, cinnamon and nutmeg until well blended. Stir in walnuts, butter and raisins. In fine sieve, stir applesauce to drain excess liquid until 1 cup applesauce remains.

In ungreased 8-inch square baking dish, spread 1 cup ricotta mixture; place 2 pieces pasta over sauce. Spread 1/2 cup applesauce evenly over pasta; pour about 1 cup ricotta mixture evenly over applesauce. Repeat layer; top with remaining pasta and ricotta mixture. Sprinkle with additional cinnamon; cover with foil. Bake 45 minutes; remove foil. Bake 5 additional minutes; let stand 5 minutes before serving. 6 to 8 servings.

Source: Ronzoni Pasta website, 2001 (accessed on the Wayback Machine)