Oven-Baked Spaetzle and Cheese

Baked Spaetzle and Cheese
It’s snowing today…AGAIN. To cure my cabin fever, I needed something comforting. Combining two of my favorite comfort foods, spaetzle and cheese, I ended up making a German-style Mac ‘N Cheese. What could be better?

Spaetzle, or spätzle in German, is an egg noodle served throughout Germany. It reminds my husband of home and I cook it often for him since it’s so easy to make. You should use a spaetzle maker, but if you don’t have one, just drop small pieces of spaetzle dough into simmering water with a large-holed sieve or potato ricer.

You can eat the spaetzle right after it’s cooked with sauce or beef stew, or sautéed with onions and fresh herbs. I love using my cast-iron skillet for this baked recipe because it makes the edges nice and crisp. If you don’t have one, just use an oven-safe pan.

Baked Spaetzle and Cheese

Baked Spaetzle and Cheese

Baked Spaetzle and Cheese

Oven-Baked Spaetzle and Cheese

  • 2-3 cups of cooked spaetzle
  • 1-2 tablespoons olive oil
  • salt and pepper, to taste
  • 1 cup shredded cheese (mozzarella, gruyere, Swiss, edam)
  • chopped fresh parsley, for garnish

Begin by cooking the spaetzle. Preheat oven to 350°F.

In a cast iron skillet over medium heat, sauté the spaetzle in olive oil for a few minutes, until lightly golden brown around the edges. Season with salt and pepper to taste. Quickly stir in cheese with the spaetzle. Bake for 20-25 minutes, until melted. Garnish with chopped fresh parsley. Serve warm.

Total Time: 60 minutes
Yield: 4 servings
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8 Responses to “Oven-Baked Spaetzle and Cheese”

  1. Noli February 4, 2014 at 12:42 am #

    Hi Barb! Is it possible to substitute the eggs with mashed pumpkin and adding grated parmesan into the batter and making the dough to resemble gnocchi? What do you think? I would love to hear from you. Maraming salamat!

    • Barb February 4, 2014 at 8:20 am #

      Hi Noli – Grated parmesan should be OK but I never tried spaetzle without the egg, as it’s an egg noodle, so I’m not sure if the texture and consistency would be the same. But let me know if you try it out.

  2. Kira - HealthAble Old Soul February 4, 2014 at 10:29 pm #

    I recently tried spaetzle and just love the doughy texture of it! It reminds me of gnocchi (if you heard of the potato dumplings) and would love it mixed with anything!

    • Barb February 6, 2014 at 9:13 am #

      Yes I love gnocchi and spaetzle too, a staple in our house! might make more tonight 😉

  3. Micheline February 6, 2014 at 6:08 am #

    This looks delish! Pinned it so I can try it soon!

    • Barb February 6, 2014 at 9:14 am #

      Awesome, thank you! Can’t wait to hear how the spaetzle turns out.

  4. Jen February 7, 2014 at 7:56 pm #

    Oh my goodness! I riffed on this keeping the sautéed onions from your original SPATZLE (because German recipes SHOUT!) and used a little leftover smoked Gouda (from ALDI of course) & Costco’s Kirkland Lake Country Cheese. Sorry for the plugs but now you know who gets my food dollar. Käsespätzle!


  1. Whole Wheat Chocolate Chip Skillet Cookie - Wishful Chef - March 31, 2014

    […] tools, my cast iron skillet! It’s so versatile, you can cook pretty much anything in it, like German spaetzle or homemade pizza. I love this method because the cast iron helps create a nice outer crust and […]

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