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Austrian Schinkenfleckerl (Baked Ham Pasta)

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Here comes a traditional recipe for baked Austrian Schinkenfleckerl, a casserole dish with square shaped pasta, ham, sour cream, eggs and breadcrumbs.

The eggwhites in this recipe are beaten to add extra volume and softness to the dish. All of the ingredients are then stirred together and baked in the oven with breadcrumbs on top.

Teller mit Schinkenfleckerl auf geblümtem Tischtuch - Austrian Schinkenfleckerl recipe.
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Here is a short video where you can see how it's done step by step:

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Ingredients

  • 9 oz (about 250 g) small pasta, preferably “fleckerl” or small egg noodles
  • 4 eggs
  • 6 tablespoon (about 80 g) butter, room temperature
  • 1 teaspoon salt, or to taste
  • 1 pinch black pepper, or more to taste
  • 1 pinch nutmeg, or more to taste
  • 7 oz (about 200 g) ham, diced (such as cooked ham)
  • 1 cup sour cream - Austrian sour cream (Sauerrahm) usually has 10–20% fat (sometimes 10–15% for “light”), whereas standard US sour cream is usually about 20% fat. In this recipe, you can use US sour cream in place of Sauerrahm 1:1. Nevertheless, if you want the texture closer to Austrian Sauerrahm, you can replace about 2 tablespoons of the sour cream with milk to match the consistency.
  • 1–4 cloves garlic, pressed (or garlic powder to taste)
  • 1 handful fresh parsley, finely chopped (about ¼ cup)
  • 4 tablespoon breadcrumbs, for topping
  • 1 tablespoon butter, for greasing the baking dish
  • 2 tablespoon breadcrumbs, for sprinkling on top before baking

How to make breadcrumbs from scratch

Zutaten für Schinkenfleckerl - Ingredients.

Equipment

  • pot for cooking pasta
  • baking pan ca. 12 inch
  • mixer for eggwhite
  • 2 big bowls

Instructions

Cook pasta for 6 minutes. Strain and rinse with cold water.

Separate the egg white and yolk. Beat the egg whites until stiff.

Mix butter, egg yolk, salt, pepper and nutmeg until it's creamy.

Schüsseln mit Eidotter und zweite Schüssel mit geschlagenem Eischnee - bowls with beaten egg whites and egg yolks.
Eidotter und Butter in Schüssel - egg yolks and butter in a bowl.

Stir in ham, sour cream, garlic, parsley and pasta. The pasta should not be hot anymore.

Gently "fold in" the stiff eggs to the pasta and ham.

Schüssel mit Zutaten für Schinkenfleckerl.
Eischnee in Schinkenfleckerlmasse unterheben - Fold in egg whites into Schinkenfleckerl mass.

Grease a baking pan with butter and sprinkle with bread crumbs.

Bräter mit Butter einfetten - greasing a baking pan with butter.
Riess Emaille Bräter mit Butter und Brösel - baking pan greased with butter and sprikled with bread crumbs.

Pour the Schinkenfleckerl mixture into the pan and sprinkle with more breadcrumbs.

Schinkenfleckerl vor dem Backen. - Baking pan with Schinkenfleckerl mass before baking.
Semmelbrösel auf Schinkenfleckerl obendrauf - Schinkenfleckerl sprinkled with breadcrumbs.

Bake in the oven for about 45 minutes on medium heat (~ 160°C / 320°F with circulating air). For the first 20-30 minutes cover the pan (with a lid or aluminum foil) that the crumbs do not burn. Uncover for the last 20 minutes, so the crumbs become crispy. Enjoy!

Schinkenfleckerl zugedeckt mit Aluminiumfolie im Ofen - Schinkenfleckerl covered with aluminium foil in oven.
Teller mit Schinkenfleckerl auf geblümtem Tischtuch.
Teller mit Schinkenfleckerl auf geblümtem Tischtuch.

Austrian Schinkenfleckerl (Baked Ham Pasta)

Rezept drucken / Print Recipe
Traditional Austrian Pasta dish with short pasta, ham, sour cream, eggs and bread crumbs.
Zubereitungszeit 20 Minuten
Baking Time 45 Minuten
Gesamtzeit 1 Stunde 5 Minuten
Portionen 6 portions
Autor Angelika Kreitner-Beretits

Kochutensilien

  • pot
  • baking pan (ca. 12 inch)
  • mixer
  • 2 big bowls

Zutaten

  • 9 oz small pasta about 250 g, preferably “fleckerl” or small egg noodles
  • 4 eggs
  • 6 tablespoon butter about 80 g, room temperature
  • 1 teaspoon salt
  • 1 pinch black pepper
  • 1 pinch nutmeg
  • 7 oz ham about 200 g, diced (such as cooked ham)
  • 1 cup sour cream see recipe notes
  • 4 cloves garlic, pressed or more! (alternatively, use garlic powder to taste)
  • 1 handful fresh parsley finely chopped (about ¼ cup)
  • 4 tablespoon breadcrumbs for topping
  • 1 tablespoon butter for greasing the baking dish
  • 2 tablespoon breadcrumbs for sprinkling on top before baking

Anleitung

  • Cook pasta for 6 minutes. Strain and rinse with cold water.
  • To soften the butter, put out of fridge a few hours before cooking. Alternatively heat up in microwave for 10-20 secondes. It should be soft but neither hot nor liquid.
  • Separate the eggwhite and yolk. In an extra bowl, mix the egg whites until stiff.
    Schüsseln mit Eidotter und zweite Schüssel mit geschlagenem Eischnee - bowls with beaten egg whites and egg yolks.
  • Mix butter, egg yolk, salt, pepper and nutmeg until it's creamy.
    Eidotter und Butter in Schüssel - egg yolks and butter in a bowl.
  • Stir in ham, sour cream, garlic, parsley and pasta. The pasta should not be hot anymore.
  • Gently "fold in" the stiff eggs to the pasta and ham.
    Eischnee in Schinkenfleckerlmasse unterheben - Fold in egg whites into Schinkenfleckerl mass.
  • Grease a baking pan with butter and sprinkle with bread crumbs
    Riess Emaille Bräter mit Butter und Brösel - baking pan greased with butter and sprikled with bread crumbs.
  • Pour the mixture into the pan and sprinkle with more breadcrumbs.
    Semmelbrösel auf Schinkenfleckerl obendrauf - Schinkenfleckerl sprinkled with breadcrumbs.
  • Bake in the oven for about 45 minutes on medium heat (~ 150°C / 300°F with circulating air).
    For the first 20-30 minutes cover the pan (with a lid or aluminum foil) that the crumbs do not burn. Uncover for the last 20 minutes, so the crumbs become crispy. Enjoy!
    Schinkenfleckerl zugedeckt mit Aluminiumfolie im Ofen - Schinkenfleckerl covered with aluminium foil in oven.

(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen

Dezember 14, 2023
Hast du das Rezept ausprobiert? Dann freue ich mich über deine Bewertung!! / Rate this Recipe!

Notizen

Austrian sour cream (Sauerrahm) usually has 10–20% fat (sometimes 10–15% for “light”), whereas standard US sour cream is usually about 20% fat. In this recipe, you can use US sour cream in place of Sauerrahm 1:1. Nevertheless, if you want the texture closer to Austrian Sauerrahm, you can replace about 2 tablespoons of the sour cream with milk to match the consistency.

Nährwerte

Serving: 250g | Calories: 500kcal

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  1. Claudia meint

    This made me laugh! I'm not such a fan of ham pasta, but you make it sound like a good reason to misbehave 😉

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  2. Mick meint

    5 Sterne
    My German Grandmother made this regularly when I was growing up and added a half cup of grated cheddar or other melting cheese to the noodle/ham mixture and half a cup of Parmesan to the bread crumbs. My dad still makes this dish for my grandchildren, so another generation is loving our family recipes.

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    • Angelika meint

      So wonderful! You should definitely save the recipes somewhere so your grandchildren can cook them! Greetings from Vienna, Angelika

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