1 box ( 1 lb / 454g ) Notta Pasta Fettuccine
1 stick (8 Tbsp) melted butter, divided
1 pt (454g) sour cream
1 lb (454g) small curd cottage cheese
1 cup sugar
6 eggs
1/2 tsp salt
1 can (8 oz / 227 g) crushed pineapple in its own juice
1/2 tsp vanilla extract
1/4 cup cinnamon sugar
1 Preheat oven to 350 F (180 C), with rack in middle. Grease baking dish with one tablespoon of the melted butter.
2 Cook pasta in a large pot according to instructions, watching times carefully. Pasta should be tender (not mushy) but slightly firm, al dente. Drain and
quickly rinse in cold water. Drain again, return to pot and toss with 2 tablespoons of the melted butter.
3 In a large bowl, beat the sour cream, cottage cheese, sugar, eggs, salt and remaining butter until smooth. Mix in the undrained pineapple and vanilla.
4 Add pasta to bowl and mix well. Pour mixture into buttered baking dish, spreading evenly.
5 Sprinkle top with the cinnamon sugar. Bake 60 to 65 minutes or until set (firm to the touch) and cooked through. Let kugel rest for 10 minutes before
cutting. Serve warm.