1. Preheat oven to 350F. Line an 8-inch square pan with parchment paper. You can also use a 9-inch round pan, or a 13×9-inch brownie pan.
2. Cook the pasta according to package instructions.
3. Drain the pasta and set it aside while you prepare the custard.

Preparing the Batter:

1. In a large mixing bowl, combine the eggs, sugar, vanilla, and sour cream. Whisk the eggs and cream together vigorously for a few minutes, until a smooth mixture forms.
2. Add in the ricotta cheese and raisins. Add the cooked pasta next. Since the noodles are large and so as not to break the square shape too much lay them in the bowl and use a spatula to gently folded them in to incorporate.
3. Pour the prepared batter into your lined baking pan.

Preparing the Crumble:

1. In a medium bowl, combine the flour and sugar and cinnamon.
2. Slowly drizzle the butter into the bowl while stirring the crumbs with a fork. Start with 3-4 TBS and add more as needed until the crumbs form. Do not over-mix (you do not want this to become like a dough).
3. Top the poured batter with crumble mixture.
4. Bake the Zapekanka at 350F for 40 to 45 minutes, or until the custard is completely set and golden on top. If using a larger brownie pan, reduce the baking time down to approximately 35 minutes, or until set.
5. Remove the Zapekanka from the oven and allow it to cool at room temperature for about 20 minutes. Slice the pasta bake into squares or wedges and enjoy warm.