Position rack in lower third of oven or near the middle. Preheat oven to 350°F/180°C. Coat the inside of a 13 x 9-inch (33 cm x 23 cm) casserole dish with nonstick spray; set aside.

Bring a very large pot of salted water to a boil. Add noodles, crushing them with your hands into smaller pieces as you drop them into the water. Cook noodles, stirring frequently, until a little softer than al dente. Add raisins to boiling water during the last couple of minutes of cooking; this way you plump your raisins simultaneously! Drain and immediately place noodles and raisins back in the hot pot with the butter and toss to coat until butter is melted.

While the pasta, I mean noodles, are cooking, place eggs, cottage cheese, sugar, 1/2 teaspoon cinnamon, vanilla and 1/4 teaspoon salt in blender and pulse on and off until blended. Add sour cream and pulse on and off just until incorporated.

Pour your custard mixture over the noodles and fold together to coat well, then scrape into prepared pan. Sprinkle with additional cinnamon.

Bake for about 30 to 40 until custard is set and the top and edges are lightly browned. Cool casserole on rack for at least 10 minutes before serving. Noodle kugel is great warm or at room temperature. Try it as a side dish to our Roast Leg of Lamb or even alongside a weeknight Roast Chicken.