<<Disclaimer: Verify this information before applying it to your situation.>>

Made this up tonight. Not from a cookbook.

Grease (butter) an 8 inch square baking pan or a 9x13.
Preheat oven to 350 degrees F.

I used Notta Pasta Spaghetti. Cooked about  3/4 of the 16 oz box. Added alittle salt while cooking. A full 16 oz will work fine if you're using the bigger pan.
Rinse cooked noodles in cold water to cool off, then drain well. It only needs to boil for a couple of minutes or so. The box says 3 minutes. Don't overcook.
Beat 4-6 large eggs in a large bowl.
Peel and dice 2 medium apples (like Macintosh).
You'll also need 1/2 cup oil OR about 3-4 tablespoons of butter, and either a 12 oz jar of pineapple preserves or 1 can of crushed (drained) pineapple. If using drained pineapple from a can, add about 1/4 cup sugar. The preserves are already sweet.
Also...cinnamon. I used about one tablespoon.

Mix eggs, apples, pineapple, oil or butter, (sugar if using), and cinnamon. Add cooled pasta. (Don't add hot pasta or you'll get scrambled eggs.)

Pour into baking pan and bake for about 30-40 minutes until tops are browned and pudding is set, but not burnt.

If you use margarine or oil and no butter, it will be dairy-free. You can add nuts or raisins, if you choose. 
An 8 inch square makes 6 generous pieces. 

Lin

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