Pasta Souffle Recipe

Name: Pasta Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 4 tablespoons unsalted butter; 3 tablespoons flour; 1 1/2 cups milk; 2 ounces prosciutto, cut into; fine shreds; 1//4 cup soft goat's cheese; 4 cups cooked (dry) green fettucine, cut; into 3 inch lengths; 3 egg yolks; 4 egg whites; Salt and pepper

Servings: persons

4 tablespoons unsalted butter
3 tablespoons flour
1 1/2 cups milk
2 ounces prosciutto, cut into
fine shreds
1//4 cup soft goat's cheese
4 cups cooked (dry) green fettucine, cut
into 3 inch lengths
3 egg yolks
4 egg whites
Salt and pepper

1
Make bechamel: Melt butter, stir in flour and slowly add 1 1/2 cups milk.
2
Cook over low heat until thickened.
3
Fold in fine shreds of prosciutto and goats's cheese.
4
Season with salt and pepper.
5
Cool to room temperature.
6
Preheat oven to 400 degrees.
7
Butter a souffle dish (5 or 6 cup measure).
8
Fold egg yolks into bechamel and fold in cooked pasta.
9
Whip egg whites until stiff but not dry and fold into noodles.
10
Turn into souffle dish and bake for 40 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 3 tablespoons flour, 1 1/2 cups milk, 2 ounces prosciutto, cut into, and more.

Yes, Pasta Souffle falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta Souffle

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