Step 1

Preheat oven to 350°F.

Step 2

Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

Step 3

Cook noodles in 4 quarts of boiling salted water until al dente, about 6 minutes.

Step 4

Drain and rinse with cold water.

Step 5

In a mixing bowl, combine cream cheese and heavy cream. Add sour cream, eggs, vanilla and cinnamon; beat until smooth.

Step 6

Stir in cottage cheese, raisins and sugar.

Step 7

Mix in noodles and arils.

Step 8

Butter a 13 x 9 x 2-inch baking dish.

Step 9

Pour mixture into the dish and bake for 45 to 50 minutes or until golden brown.