The southern region of Germany offers distinctive, comforting dishes — among them a beloved pasta casserole from the Allgäu. Nestled in the Bavarian Alps, the Allgäu is famous for picturesque valleys and charming villages like Hindelang. This hearty, homestyle casserole captures the region’s flavors and is simple to prepare at home.
This Southern German pasta casserole is best made with egg noodles or ribbon pasta. These types of pasta, whether spinach or plain, provide the right texture and hold the sauce well. You can find them at many grocery stores and international markets. Enjoy preparing this cozy dish!
Ingredients — Southern German Pasta Casserole
250 g ribbon pasta (spinach or regular)
2 medium onions, finely chopped
1 garlic clove, minced
2 tbsp butter (plus extra for greasing)
375 g ground meat (a mix of pork and beef or 100% beef)
Salt, pepper and a pinch of nutmeg to taste
3 tbsp tomato paste
125 ml dry red wine (optional, for deglazing and flavor)
1 bay leaf (to be removed before baking)
1 tsp fresh parsley, chopped (or 1/2 tsp dried)
100 g grated cheese (Swiss, Emmental, or another melting cheese)
1/2 tsp marjoram, dried or preferably fresh
Cooking Instructions — Southern German Pasta Casserole
1. Preheat the oven to 190°C (380°F). Grease an ovenproof baking dish with a little butter.
2. Cook the ribbon pasta in salted boiling water until al dente — tender but still slightly firm to the bite. Drain well.
3. While the pasta cooks, melt 2 tablespoons of butter in a skillet over medium heat. Sauté the chopped onions and minced garlic until the onions become translucent.
4. Add the ground meat and increase the heat briefly to brown it, breaking it up with a spoon so it cooks evenly.
5. Season the meat with salt, pepper and a little nutmeg. Stir in the tomato paste, then pour in the red wine to deglaze the pan. Add the bay leaf and parsley, reduce the heat and let the mixture simmer for about 10 minutes, stirring occasionally. Remove and discard the bay leaf.
6. Combine the drained pasta and the meat sauce in the prepared baking dish, or arrange the pasta in the dish and spoon the meat mixture on top, as preferred.
7. Sprinkle the grated cheese evenly over the top and finish with marjoram.
8. Bake in the preheated oven until the cheese has melted and started to turn golden, about 10–15 minutes.
Serve the casserole hot, accompanied by a simple green salad such as a lettuce or spring mix dressed lightly with vinaigrette. This dish pairs well with a crisp white wine or a light beer for a true southern German experience.
The German Snack Box makes a great gift!
photo source: chefkoch.de