Step 1

In a large pot, bring 4 quarts water to a boil. Add the noodles and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Drain in a colander and transfer to a large bowl. Add the raisins and melted butter, then stir well.

Step 2

In a stand mixer with the paddle attachment, mix the cream cheese and sugar on low until combined, then increase to medium and continue to beat, scraping the bowl as needed, until smooth and creamy, another 1 to 2 minutes. Add the cottage cheese and mix on medium until well combined and almost smooth, about 1 minute. Scrape the bowl, then add the sour cream, eggs and egg yolks, vanilla, cinnamon and nutmeg. Mix on low until mostly combined, then increase to medium-high and beat until homogeneous, about 1 minute. Scrape the bowl and stir the mixture to ensure it is well blended, then pour it into the bowl with the noodle mixture and stir until combined. Using the spatula, press the noodles down to make sure they are submerged, then let stand at room temperature for 15 minutes.

Step 3

Meanwhile, heat the oven to 350°F with a rack in the middle position. Coat a 9-by-13-inch baking dish with the room-temperature butter.

Step 4

Pour the kugel mixture into the prepared baking dish. Distribute the noodles evenly throughout, pressing them down to submerge them as much as possible.

Step 5

Bake until the kugel is golden brown, does not jiggle at the center when the dish is gently shaken and registers 160°F in the center, 40 to 45 minutes. Transfer to a wire rack and cool to room temperature. Using a serrated knife, cut into squares.