Baked Pasta with Kochkäse

Kochkäse came about as a frugal way to use the dry curds that remain after making high-fat cheese and cottage-type cheese. It is available unflavored or with herbs.

Nudelauflauf mit Kochkäse
Course Entree
Keyword Auflauf, Baked pasta, Kochkaese
Region Luxembourg


  • 18 oz sauce-grabbing short pasta 500g, such as shells or penne
  • 7 oz Kochkäse 200g, natural, 40%
  • 5-1/4 oz diced smoked bacon 150g
  • 1 onion
  • 7 fl oz fresh cream 20 cl, 30% fat
  • 2 tbsp breadcrumbs
  • 2 tbsp grated parmesan
  • salt
  • pepper


  • Cook the pasta according to the product instructions until al dente; then drain.
  • In the meantime, peel and chop the onion. Fry the bacon in a non-stick frying pan until golden brown, without adding any fat. Add the onion and sauté until translucent.
  • Add the Kochkäse and the fresh cream. Season with salt and pepper, mix well and simmer slowly for a few minutes.
  • Preheat the oven to 400 °F(200 °C).
  • Put the cooked pasta into a large ovenproof dish, pour over the cooked cheese mixture and stir in.
  • Finally, sprinkle thinly with the breadcrumb and parmesan mixture and place in the oven for 10-15 minutes until the casserole is nicely browned.
Adapted from