I was craving kugel and I wanted to use up some of the cheese in my refrigerator. I had leftover ricotta from the malai koftas and a few other odds and ends. The pasta was the vegetable alphabet pasta from Trader Joe’s, which has a nice sweet flavor.
1/2 package multicolored pasta
1/2 cup soy milk
1/4 cup soy margarine
1/2-3/4 cup fat-free ricotta
1/2 cup parmigiano-reggiano and/or fontina (grated)
salt and pepper
Cook noodles until slightly less than al dente. Drain and cool. In a pot, heat soy milk and margine, add salt and pepper to taste. Melt in pamigiano-reggiano (or whatever cheeses you have in the fridge.)
In a baking dish, add pasta, cover with soy milk mixture and mix in ricotta. Bake at 375 for 10-15 minutes or until slightly browned on top.