I love kugel, especially the savoury kind.  Well, in truth I love anything with pasta and cheese.  It’s the ultimate comfort food especially welcomed now that we are heading into some chilly days.  I call it my hibernation food.

This next recipe was made to be a complete meal with spinach and mushrooms and lots of dairy for protein.  I baked it no-oven-galley-style in my stove top Omnia but for you land folks it easily transforms to a more traditional cooking method

Look at all that noodley goodness. A few extra grinds of pepper and you are ready to dive in.

More of my fave baked pasta dishes….

Pasta Fritatta

Party Mac ‘n Cheese

Last of the Line Tomatoes

  • ½ celo package of eggs noodles, cooked according to directions (about 3-4 cups cooked)
  • 1 package mushrooms, sliced
  • ½ celo package of baby spinach, roughly chopped
  • 2 green onions, chopped
  • ½ cup chopped parsley
  • Salt and pepper to taste
  • 6 eggs, beaten
  • 1 cup plain Greek yogurt
  • 1 cup cottage cheese
  • 1 package of Boursin cheese (I used the cracked pepper one)
  • 4 tbsp butter melted and divided
  • ½ cup grated parmesan plus 2 tbsp for topping
  1. In saucepan heat 2 tbsp butter.
  2. Saute mushrooms until they lose thier moisture and begin to brown
  3. Add onion and spinach and stir until spinach has wilted.
  4. Stir in parsley and season.
  5. Remove from hear and set aside to cool
  6. In large bowl combine the remaining ingredients (minus the butter) and cooked noodles.
  7. Stir in cooled spinach mushroom mixture.
  8. Spoon into prepared Omnia cooking pan.
  9. Drizzle with remaining 2 tbsp butter and sprinkle with 2 tbsp Parmesan
  10. Cover and place on heated base plate on high for 5 minutes.
  11. Reduce heat to medium and continue to cook for 30-35 minutes or until lightly browned..
  12. If using conventional oven, vake uncovered in pre-heated 350 deg oven for same amount of time.

Inspiration thanks to the Nosher


  1. daniel says:

    Kat: I love your blog and look forward to your recipes, both for home and for the boat (25′ pilot house motorsailor). We live mid west coast US (Oregon) and don’t understand “celo”. Can you explain?

    Thanks so much and keep up writing your fresh and informative blog.


    • mm Galley Kat says:

      Hi Daniel,. Nice to have you along and great hearing from another boater. “Celo” is (I think) short for celophane packaging. You know those clear packages of pasta? The packaging part isn’t really important and I should have just said noodles…as in egg noodles or broad noodles. You could use any pasta you like but this recipe lends itself well to the ‘noodley’ type. Hope this helps. /…Cheers, Kathy

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