Nudelauflauf Wien
Nudelauflauf is a classic Austrian comfort dish, similar to pasta bake. It originated in Vienna as a way to use leftover pasta, blending it with simple ingredients. Traditionally, cooked pasta is mixed with eggs, milk, cream, and cheese, then baked until golden. Some versions include ham, vegetables, or sweet elements like raisins and sugar, showcasing its versatility.
This dish became popular in the 19th century, influenced by Viennese cuisine's adaptability.
Fun fact: sweet Nudelauflauf variations are sometimes served as desserts! It reflects Vienna’s tradition of turning humble ingredients into hearty, flavorful meals perfect for families.
Serving:
6
Preparation time:
45 min
Calories per person:
Ingredients
Marodi Fusilli: 400 g
Frozen peas: 240 g
Ham: 300 g
Onion: 220 g
Cooking cream: 230 g
Eggs: 3 pcs
Mozzarella: 250 g
Grated Parmesan: to taste
Salt: to taste
Pepper: to taste
Preparation instructions:
- Cook the fusilli in salted water according to the instructions on the package.
- Three minutes before the fusilli is done, add the frozen peas to the water with the pasta. Drain the pasta and peas when finished.
- Meanwhile, sauté the chopped onion in a pan until translucent, then add diced ham.
- Briefly fry the ham together with the onion.
- In a bowl, whisk the cooking cream with the eggs and some grated Parmesan.
- Season the cream and egg mixture with salt and pepper to taste.
- Pour the cooked pasta and peas into a deep ovenproof dish.
- Mix in the sautéed onion and ham, then pour the cream and egg mixture over everything. Stir well again.
- Place sliced mozzarella on top and grate some more Parmesan over it.
- Bake in a preheated oven at 200 °C for about 25 minutes, or until the dish is golden brown and nicely baked.
Nutritional value:
Carbohydrates: 62.2 g
Proteins: 40.7 g
Fats: 23.7 g
Origin of the recipe:
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