German Pasta Bake with Ham Nudelauflauf Recipe
Nudelauflauf is a simple, homely pasta bake with ham, cheese and an egg-and-cream sauce, popular in German homes as a way to use up leftover pasta. Children love it because it’s a bit like macaroni and cheese, just baked until golden. It’s a convenient meal for a busy day when you want to put everything into one dish and slide it into the oven.
Such pasta bakes are a classic of German home cooking and are often made from leftover pasta from the previous day. In many regions, people also add leftover cold cuts or cheese so that nothing goes to waste.
This Nudelauflauf is a classic German comfort food: simple ingredients, minimal effort and a golden, cheesy top that everyone loves. It’s ideal for using up leftover pasta and turns it into a satisfying, family-friendly meal.
Why this version works
- Pasta cooked very al dente keeps its bite after baking and doesn’t turn into mush.
- Mustard and nutmeg deepen the flavor of the egg mixture without needing extra sauces.
- Sautéing the onion with the ham drives off excess moisture and boosts aroma, so the bake doesn’t turn watery.
- Using a single mixing bowl and skipping the béchamel significantly shortens both prep and cleanup time.
Chef's tips
Choose a pasta shape that holds the sauce well, such as penne, fusilli or spirals. Grate the cheese yourself rather than using pre-grated cheese – it melts better and has more flavour. Don’t skip the resting time after baking; it really helps the bake set and makes serving easier.
How to serve
Serve the pasta bake straight from the oven with a green salad, tomato salad or cucumber salad. It also goes well with a simple coleslaw. For adults, you can pair it with a glass of light white wine or sparkling water with lemon.
Watch out for
- Don’t fill the baking dish right up to the rim – the mixture will rise slightly in the oven and may overflow.
- If the cheese is browning too quickly while the center is still runny, cover the dish with foil and bake a few minutes longer.
- Overly wet pasta that hasn’t been properly drained and dried will dilute the mixture and make it harder for the center to set.
- Don’t skip the resting time after baking – cutting into it immediately will cause the center to spill out.
Substitutions
- You can replace the ham with bacon or sausage fried until crisp if you prefer a more intense flavor.
- You can substitute part of the cream with milk, but the bake will be less creamy.
- You can swap the yellow cheese for a mix of gouda and Emmental for a stronger aroma.
Ingredients
- pasta - 300 g
- ham - 200 g
- cheese - 150 g
- cream - 200 ml
- milk - 100 ml
- eggs - 3 pieces
- onion - 1 piece
- oil - 1 tablespoon
- mustard - 1 teaspoon
- salt - 0.75 teaspoons
- black pepper - 0.5 teaspoons
- nutmeg - 0.25 teaspoons
Preparation
- Cook the pasta in plenty of salted water for 2 minutes less than indicated on the package so it stays slightly firm. Drain and set aside.
- Peel the onion and cut it into small cubes. Cut the ham into strips or cubes.
- Heat the oil in a frying pan over medium heat, add the onion and fry for 3–4 minutes until softened and slightly translucent. Add the ham and fry for another 3–4 minutes until lightly browned.
- In a bowl, mix the cream, milk, eggs, mustard, salt, pepper and nutmeg. Lightly whisk with a fork or whisk until smooth.
- Grease a baking dish (about 20×30 cm) lightly with oil or butter. Add the cooked pasta, the fried onion and ham, and half of the grated cheese. Gently mix in the dish.
- Pour the egg-and-cream mixture over everything, trying to distribute the liquid evenly among the pasta.
- Sprinkle the remaining grated cheese on top.
- Place the dish in an oven preheated to 180°C (top and bottom heat) and bake for 25–30 minutes, until the top is golden and the egg mixture has set (when you gently shake the dish, the centre should not wobble).
- After removing from the oven, let the bake rest for 5–10 minutes so it firms up slightly and is easier to cut.
- Cut into portions and serve hot, optionally with a simple tomato or cucumber salad.
Storage
Store leftover pasta bake covered in the fridge for up to 2–3 days. Reheat in the oven or microwave, adding a splash of milk or cream if it seems too dry. The bake also freezes well in individual portions.
This is one of those dishes that quickly becomes a household staple: it’s easy, forgiving and children usually ask for seconds. It’s also perfect for meal prep – you can assemble it in advance and bake just before serving.
