Although there is some sugar in this dish, it is not a dessert. Serve on its own with a salad, or as a side for roasted meat. Egg noodles are traditional for a kugel, but go with what you have.

1-lb wide egg noodles, or other pasta
3 large carrots, coarsely grated
3 large apples, (peeled) and coarsely grated
4 T vegetable oil, divided
2 T sugar
salt and black pepper, to taste
1/2 t ground cinnamon
1/2 t ground ginger
4 large eggs, beaten

1. Preheat oven to 350ºF. Grease a 13- by 9-inch baking dish, or two smaller baking dishes, and set aside.

2. Cook noodles until just al dente, a little firmer than you would usually cook noodles. Drain well and toss with about 1 T of the oil. Transfer to a large bowl.

3. Add carrots, apples, 2 T of the oil, sugar, salt, pepper, cinnamon, and ginger to noodles. Toss to combine. Add beaten eggs and mix well. Transfer to prepared baking dish. Drizzle with remaining tablespoon of oil.

4. Bake 45 to 55 minutes until set. The kugel will bake faster in shallow dishes than in deep ones. Serve hot.