Šunkofleky – Czech Ham and Pasta Casserole

An authentic Czech recipe for an easy dish made from cooked pasta and cooked ham.

Course Main Course

Cuisine Czech

Keyword casserole

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 513kcal

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.

The basic recipe makes 4-6 servings.
How to serve: Serve the Šunkofleky warm. Cut the casserole into squares measuring about 5x5 inches (13x13 cm). Place each portion on a plate, and if desired, sprinkle with chopped parsley leaves. A pickled cucumber is also a great accompaniment on the plate.
Attention! If you're using a cast iron or other heavy-duty baking dish, add 15 minutes to the baking time. Such a pan will need more time to heat up initially.
Storage in the fridge: Cover the cold dish with foil and store it in the refrigerator, where it will last for up to five days.
Can I freeze the Šunkofleky: Yes, Šunkofleky freezes wonderfully! Cut the leftovers into individual servings, place them in an airtight container, and store them in the freezer. Consume within three months.
How to reheat? I have found the best way is to warm up the Šunkofleky in a skillet with melted butter. I slice the serving into bite-sized pieces and fry them on all sides over medium heat.