Spitzenaufläufe

Spitzenaufläufe refers to a type of German layered casserole, typically featuring pasta, vegetables, and a creamy sauce. The name "Spitzenaufläufe" translates roughly to "tip casserole" or "peak casserole," possibly alluding to the way the ingredients are arranged or the shape of the dish when served. While not a single, strictly defined recipe, it generally encompasses dishes where thin pasta, often tagliatelle or similar flat noodles, forms a base or a prominent layer.

Common ingredients include finely chopped vegetables like leeks, carrots, or peas, and sometimes minced meat or fish. The binding element is usually a béchamel sauce, often enriched with cheese, which permeates the layers and holds the casserole together during baking. The dish is baked until golden brown and bubbling, resulting in a comforting and flavorful meal. Regional variations exist, with specific vegetable choices or additions of herbs and spices influencing the final taste. Spitzenaufläufe are considered a hearty and satisfying dish, often served as a main course.