5.0 from 138 votes
Schinkenfleckerl Baked Pasta and Ham Casserole
This rich and creamy baked pasta and ham is a traditional recipe from Italy's South Tyrol and Austria. The pasta is homemade and baked with eggs, ham, sour cream, butter and breadcrumbs. Of course, you can use other types of pasta too.
Prep Time
15 mins
Cook Time
15 mins
For homemade pasta
1 hr
Total Time
2 hrs
Servings: 4
Calories: 636 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
To make egg pasta squares (fleckerl)
- 7 oz Italian 00 soft wheat flour (200g) or all purpose flour
- 2 eggs (large) or 1 egg and ½ cup of tepid water
- 1 pinch salt
For schinkenfleckerl (pasta and ham cassserole)
- 9 oz egg pasta squares (fleckerl) (250g) or lasagne sheets or wide noodles cut into squares.
- 2 egg yolks
- 2 egg whites
- 2.5 oz butter (75g) unsalted
- 9 oz cooked ham cut into small cubes (250g)
- 9 floz sour cream (250ml)
- salt for pasta and to taste
- freshly ground black pepper. to taste
- 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.
Cup of Yum
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
- You can sprinkle the top of your pasta and ham casserole with more breadcrumbs to make it crispier.
- This Schinkenfleckerl recipe can be made with store bought dried fleckerl or pasta squares cut from dried or fresh lasagne sheets or wide egg noodles. The dried pasta will have to be pre-cooked before cutting.
- Leftovers can be kept sealed in the fridge for 1-3 days and reheated in the microwave or a very hot oven. Freezing this dish isn't recommended.
Nutrition Information
Calories
636kcal
(32%)
Carbohydrates
49g
(16%)
Protein
26g
(52%)
Fat
37g
(57%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
275mg
(92%)
Sodium
914mg
(38%)
Potassium
457mg
(13%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1027IU
(21%)
Vitamin C
15mg
(17%)
Calcium
110mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 636
% 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.