Jewish Spaghetti
Savor the comforting flavors of tradition with this classic Jewish Spaghetti recipe, a rich and creamy twist on a noodle kugel. Featuring tender wide egg noodles tossed with caramelized onions, farmer’s cheese, and sour cream, this baked dish is the ultimate blend of sweet and savory perfection. Enhanced with a sprinkle of paprika and optional fresh parsley for a pop of color, this versatile recipe works beautifully as a side dish or a satisfying main course. With its simple ingredients and heartwarming flavors, this dish is perfect for family dinners, holiday feasts, or any time you crave a taste of old-world charm. Discover how the subtle sweetness of caramelized onions and a touch of sugar balance effortlessly with creamy cheese and savory notes in this easy-to-make, crowd-pleasing recipe!
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Recipe Information
Ingredients
- 12 oz wide egg noodles
- 4 tbsp butter
- 3 cups yellow onions, thinly sliced
- 1.5 tsp salt
- 0.5 tsp black pepper
- 1 cup sour cream
- 1 cup farmer’s cheese (or drained ricotta)
- 2 large eggs, beaten
- 1 tbsp sugar
- 1 tsp paprika
- 2 tbsp parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions, then drain and set aside.
In a large skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, for 15-20 minutes until golden brown and caramelized. Be patient, as this step builds the dish’s deep flavor. Season with 1/2 tsp of salt and set aside.
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with a bit of butter or nonstick spray.
In a large mixing bowl, combine the sour cream, farmer’s cheese, beaten eggs, sugar, remaining 1 tsp of salt, and black pepper. Mix until smooth and well combined.
Add the cooked noodles and caramelized onions (reserve a small amount of onions for topping, if preferred) to the bowl. Toss gently until the noodles are well coated with the creamy mixture.
Transfer the noodle mixture to the prepared baking dish, spreading it out evenly. Top with the reserved caramelized onions (if desired) and sprinkle with paprika for color.
Bake in the preheated oven for 25-30 minutes, or until the dish is set and the top is lightly golden.
Remove from the oven and let it cool for 5-10 minutes. Garnish with fresh parsley if desired, and serve warm as a side dish or main course.
Nutrition Facts
Calories |
381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 748 mg | 33% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 9.6 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 131 mg | 10% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 277 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
