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Cook noodles in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until tender, then drain. Return noodles to pot and stir in butter until melted.
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While noodles cook, whisk together cottage cheese, sour cream, eggs, sugar, cinnamon, vanilla, and 3/4 teaspoon salt in a large bowl.
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Add buttered noodles to cottage-cheese mixture, tossing well. Pour slowly over pecans in baking dish and smooth top. Bake, covered with foil, until kugel is set, about 1 hour.
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Uncover and bake until lightly browned, about 10 minutes more. Cool in pan on a rack 10 minutes, then run a thin knife around edges and invert onto a large platter. Cut kugel into squares with a serrated knife and serve warm.