Vegetable and Farfel Kugel

Matzo farfel stands in for egg noodles in this savory vegetable kugel that's a welcome addition for a Passover meal.

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 151 Calories

Ingredients

• 1 ½ teaspoons salt
• 1 tablespoon vegetable oil
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 2 stalks celery, diced
• 1 (8 ounce) package sliced fresh mushrooms
• 1 pinch freshly ground black pepper
• 5 large eggs, beaten
• 1 pinch ground paprika
• 1 medium red bell pepper, diced
• ½ cup toasted pine nuts
• 2 medium onions, diced
• 2 cups coarsely grated carrots
• 6 ounces matzo farfel

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

Step 2

Heat oil in a large, nonstick skillet over medium heat. Add mushrooms, carrots, onions, celery, and bell pepper; saute until softened, 3 to 5 minutes. Stir in spinach.

Step 3

Place farfel in a strainer and pour about 4 cups boiling water over it to moisten. Add farfel to the vegetables along with pine nuts, salt, and pepper. Remove from the heat and let cool, about 10 minutes.

Step 4

Fold eggs into the farfel mixture and transfer to the prepared baking dish. Sprinkle with paprika.

Step 5

Cover and bake in the preheated oven for 30 to 45 minutes.