Pineapple and Raisin Kugel

12 oz. package egg noodles, cooked and drained
2 cups Sorrento® Whole Milk or Part Skim Ricotta Cheese
1 cup sour cream
5 large eggs
1/2 cup milk
1/2 cup sugar
1 Tbsp. pure vanilla extract
2 tsp. ground cinnamon
1/2 cup raisins
20 oz. can crushed pineapple, drained 1/2 stick plus 1 Tbsp. melted butter

Preheat oven to 350°degrees F. Grease 13” x 9” x 2” glass baking dish with 1 Tbsp. butter. Whisk together ricotta, sour cream, and eggs until smooth. Stir in milk, sugar, vanilla, cinnamon, raisins and pineapple. Add noodles and melted butter and stir until evenly blended. Pour into baking dish. Bake for 45–55 minutes or until set and slightly golden on top. Serve hot or at room temperature.

Serves 12