Recipe courtesy of Michele Urvater

Pasta Souffle

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  • Total: 50 min
  • Prep: 5 min
  • Cook: 45 min
  • Yield: 4 servings
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4 tablespoons unsalted butter

3 tablespoons flour

1 1/2 cups milk

2 ounces prosciutto, cut into

1//4 cup soft goat's cheese

4 cups cooked (dry) green fettucine, cut

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. 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.