Recipe courtesy of Michele Urvater
Save Recipe Print
Total:
50 min
Prep:
5 min
Cook:
45 min
Yield:
4 servings

Ingredients

Directions

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

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Sweet Potato Souffle

Recipe courtesy of Trisha Yearwood

Pasta Primavera

Recipe courtesy of Giada De Laurentiis

Pasta Bolognese

Recipe courtesy of Anne Burrell

Pasta Primavera

Recipe courtesy of Ree Drummond

Pasta Puttanesca

Recipe courtesy of Ellie Krieger

Pasta and Beans: Pasta e Fagioli

Recipe courtesy of Rachael Ray

Pasta Primavera

Recipe courtesy of Food Network Kitchen

Pasta Puttanesca

Recipe courtesy of Rachael Ray

Spinach Alfredo Pasta Bake

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword