Schinkenfleckerl Baked Pasta and Ham Casserole
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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For homemade pasta
1 hr
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Total Time
2 hrs
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Servings
4
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Calories
636 kcal
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Course
Main Course
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Cuisine
Italian
Schinkenfleckerl Baked Pasta and Ham Casserole
Description
The Schinkenfleckerl Baked Pasta and Ham Casserole revolves around egg pasta squares mixed with diced ham, sour cream, and butter, then bound with eggs before baking. The pasta is cooked until al dente and combined with creamed butter and beaten egg yolks. Sour cream and ham add moisture and savory flavor, while seasoning with salt and black pepper refines the taste. The casserole is baked in a buttered, breadcrumb-lined dish to add a subtle crispy texture on top. This casserole highlights the creamy and rich qualities of northern European comfort food.
The cooking process begins with preparing egg pasta dough or selecting dried pasta squares. The ham is diced small and mixed into the cooled pasta along with sour cream and egg yolks. The use of breadcrumbs in the baking dish aids in preventing sticking and adds a slight crunch to the crust during baking. The result is a cohesive casserole with tender, flavorful pasta and ham that sustains well as leftovers.
Sprinkling additional breadcrumbs on top before baking can intensify the crispy topping effect. While leftover schinkenfleckerl keeps in the refrigerator for a few days and can be reheated in the microwave or oven, freezing is not recommended as it may alter the texture. The recipe offers flexibility to use fresh pasta or dried varieties prepared accordingly.
Ingredients
To make egg pasta squares (fleckerl)
- 7 oz 00 flour or all purpose flour, Italian soft wheat, 200g
- 2 egg or 1 egg and ½ cup of tepid water, large
- 1 pinch salt
For schinkenfleckerl (pasta and ham cassserole)
- 9 oz egg pasta or lasagne sheets or wide noodles cut into squares, squares (fleckerl), 250g
- 2 egg yolk
- 2 egg white
- 2.5 oz butter unsalted, 75g
- 9 oz ham cut into small cubes (250g, cooked
- 9 floz sour cream 250ml
- salt for pasta and to taste
- black pepper to taste, freshly ground
- butter to grease baking dish
- breadcrumbs to line baking dish
Instructions
Make pasta squares (fleckerl)
- Follow instructions to make fresh egg pasta dough sheets below.
- Lay each ready dough sheet on a flour dusted work surface and cut it into small squares about 3 x 3 cm (1.2in). The squares don’t need to be perfect but more or less the same size.
- Place the ready pasta squares on a flour dusted tray and repeat with the rest of the dough.
Prepare the other ingredients.
- Cut the ham into small cubes. Next separate the egg yolks and whites and cream the butter with a fork. Then grease an oven dish with a small amount of butter and coat the bottom and sides with breadcrumbs.
- Put a pot of water onto boil for the pasta. Add salt and cook the pasta until al dente. Homemade fleckerl takes about 5 minutes
Assemble and bake your schinkenfleckerl.
- Put the cooked and drained pasta in a large bowl. Mix in the creamed butter and allow to cool.
- Next, add the beaten egg yolks, then the sour cream, and the ham. Mix everything together and season with salt and pepper.
- Whip the egg whites until stiff and fold them into the pasta and ham mixture. Pour the pasta and ham mixture into the breadcrumb lined oven dish. Gently spread it so it's level.
- Bake for about 45 minutes in a preheated oven at 180°c. Allow your schinkenfleckerl torest for 5 minutes before cutting into portions and serving.
Notes
- Sprinkle extra breadcrumbs on top before baking to create a crispier crust.
- You may use store-bought dried pasta squares or cut fresh/dried lasagne sheets into squares for the fleckerl.
- Cook dried pasta fully before assembling the casserole; fresh fleckerl cooks in about 5 minutes.
- Leftover casserole can be refrigerated and reheated in the microwave or oven within 1-3 days; freezing is not advisable due to texture changes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 636 kcal
% Daily Value*
| Calories | 636kcal | 32% |
| Carbohydrates | 49g | 16% |
| Protein | 26g | 52% |
| Fat | 37g | 57% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 275mg | 92% |
| Sodium | 914mg | 38% |
| Potassium | 457mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1027IU | 21% |
| Vitamin C | 15mg | 17% |
| Calcium | 110mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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