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Sun-Dried Tomato & Burrata Cheese Kugel

sundried tomato kugel_1

Editor's Notes - we made this with mozzarella cheese with great success, but if you can find burrata cheese a fresh mozarella with a gooey center or dare to make your own (link on bottom) it should add another layer of yum.

  • Duration
  • Cook Time
  • Prep Time
  • 6-8 ServingsServings


  • 1 pound wide egg noodles
  • 2 tablespoon butter unsalted
  • 4 whole eggs, beaten room temperature
  • 1/2 cup sun-dried tomatoes moist, slivered
  • 12 ounce burrata cheese (or fresh mozerella)
  • 1/3 cup basil pesto
  • 1/4 cup parmesan cheese grated
  • 1 teaspoon lemon pepper
  • 2 tablespoon Italian parsley chopped fine
  • 1 teaspoon lemon zest freshly grated


Heat oven to 350 degrees F.

Boil egg noodles al dente (firm to the bite); drain and place back into pot. Add butter and stir well to coat noodles then stir in the eggs. Transfer to a 12" x 9" oven safe casserole dish. Scatter sun-dried tomatoes over noodles followed by thinly sliced burrata (or mozzarella) cheese. Spread a thin layer of pesto over cheese and sprinkle with parmesan and lemon pepper. Bake for 35-40 minutes. Before serving, sprinkle lightly with chopped parsley and lemon zest.

NOTE: You can substitute Mozzarella for the Burrata, or you can make your own burrata cheese!

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