5 from 27 votes
Šunkofleky – Czech Ham and Pasta Casserole
Šunkofleky is a Czech casserole combining wide square pasta and cooked ham in a creamy, garlicky egg custard mixture. The ham is browned in butter for added flavor and mixed with hot drained pasta, minced garlic, and seasoning, then combined with a mixture of heavy cream, milk, and eggs. This is baked in a buttered and breadcrumbed dish until set and golden, resulting in a rich and comforting baked pasta dish.
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings:
6
Calories:
513 kcal
Course:
Main Course
Cuisine:
Czech
Ingredients
- 16 ounces pasta wide squares (fleky) or other type of pasta
- 9 ounces ham cooked
- ½ Tablespoon butter to fry the ham, unsalted
- ½ cup heavy cream fat percentage about 30%
- ¾ cup milk
- 4 egg
- 2 cloves garlic peeled and minced
- ¾ teaspoon black pepper ground
- 1 and ½ teaspoons salt
To dust the baking dish:
- ¾ Tablespoon solid fat shortening or butter
- 2 Tablespoon breadcrumbs to sprinkle the baking pan
To serve (optional):
- 4 pieces dill pickles
- 2 Tablespoons parsley chopped, leaves
Instructions
- Before you start cooking: Grease the baking dish with ¾ Tablespoon solid fat, and sprinkle it with 2 Tablespoon breadcrumbs. Gently tap the dish on the work surface to remove any excess breadcrumbs.
- Peel and mince 2 cloves garlic.
- Cook 16 ounces pasta in salted water until tender, then drain. Follow the manufacturer's instructions on the packaging.
- While the pasta is cooking, dice 9 ounces cooked ham into ⅓-inch (0,7 cm) pieces. Heat a skillet over medium-high heat and let ½ Tablespoon unsalted butter melt in it.
- Add the ham cubes and cook, stirring constantly, until their edges begin to brown. This will take about three to five minutes.
- Pour ¾ cup milk and ½ cup heavy cream into a large enough container. Add 4 eggs and beat them with a hand whisk until a creamy, yellowish mixture forms.
- In a large bowl, combine the hot, drained pasta with the fried ham. Season with 1 and ½ teaspoons salt and ¾ teaspoon ground black pepper, and add the minced garlic. Mix well. Finally, pour in the milk and egg mixture. Stir again thoroughly.
- Carefully transfer the mixture into the prepared baking dish, smoothing the surface evenly.
- Preheat the oven to 325 °F, using the top and bottom heat, not the fan-forced circulation. Place the pan on the middle rack and bake for 30 minutes. Then turn off the oven without opening it, and leave the casserole sit in the oven for another 15 minutes to finish cooking.
Cup of Yum
Notes
- The recipe yields 4 to 6 servings, making it suitable for family meals.
- Serve warm in square portions, garnished with chopped parsley and pickled cucumber for contrast.
- Store leftovers covered in the fridge for up to five days or freeze individual servings for up to three months.
- When reheating, frying bite-sized pieces in butter preserves texture and flavor better than microwaving.
- If baking in heavy pans like cast iron, add about 15 minutes to baking time for even cooking.
Nutrition Information
Calories
513kcal
(26%)
Carbohydrates
62g
(21%)
Protein
24g
(48%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.1g
(5%)
Cholesterol
173mg
(58%)
Sodium
1511mg
(63%)
Potassium
464mg
(10%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
765IU
(15%)
Vitamin C
13mg
(14%)
Calcium
121mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 513
% Daily Value*
| Calories | 513kcal | 26% |
| Carbohydrates | 62g | 21% |
| Protein | 24g | 48% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 173mg | 58% |
| Sodium | 1511mg | 63% |
| Potassium | 464mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 765IU | 15% |
| Vitamin C | 13mg | 14% |
| Calcium | 121mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.