Greek Pasta Kugel

Greek Pasta Kugel. Photo: Michael Kahn

By Margi Lenga Kahn

According to the folks at the legendary Zingerman’s Roadhouse in Ann Arbor, Mich., Greek Fideikos, from the Spanish Fideos (noodles), were popular among Greek Jews who baked their noodles with cheese. The traditional Ashkenazi kugel, made with sugar, pineapple, cottage cheese, sour cream and butter, and the Yerushalmi kugel, made from thin pasta noodles and caramelized sugar are sweet; this Greek version is savory and more similar to mac ‘n cheese. The baked pasta can be made a day in advance, brought to cool room temperature the next day, and reheated in a 350-degree oven for 10 minutes before serving.


  • 5 large eggs
  • 1¼ cup heavy cream
  • ½ tsp. freshly ground black pepper
  • 1 cup whole milk ricotta cheese
  • 1 cup crumbled feta cheese
  • 1 cup freshly grated kashkavel cheese (available at Global Foods) or a hard sharp cheese, such as Parmesan or Romano
  • Pinch of salt
  • 6 oz. dry spaghetti noodles, cooked according to package directions, and drained
  • Olive oil, for oiling dish
  • Freshly grated nutmeg (or ground), for lightly sprinkling


  1. Preheat oven to 350 degrees.
  2. Whisk eggs, cream, and black pepper together in a large bowl. Add all of the cheeses and a pinch of salt; stir. Add drained cooked pasta and stir until everything is evenly mixed.
  3. Lightly oil a 2-quart baking dish with olive oil. Pour pasta mixture into dish and lightly dust with nutmeg. Bake pasta for 40-45 minutes, or until light golden brown on top.
  4. Let cool slightly, and cut to serve. 
  5. Makes about 8 servings.