Pasta souffle

Soufflé pasta in the oven, an easy, but with impressive recipe effect. A light and tasty proposition for your Sunday meal.

Ingredient

 For bechamel

• 50g of butter
• 50g of flour
• 800 ml of milk
• 2 eggs
• 50g of ginger salty
• 1 pinch of nutmeg
• Salt Pepper

  For the souffle

• 350g rytanton
• 70g of butter
• 150g of fresh mushrooms
• 150g of peppers
• 150g of bacon
• 100g of ginger
• 2 tomatoes finely chopped
• 100 ml of cream
• 1 egg
• 1 egg yolk
• 1 tablespoon of bechamel
• salt, pepper

Execution

  For bechamel:

1. Start by putting the milk in a saucepan to warm it up. In another pot, we put the butter to melt and then pour the flour and, with a wire, stir continuously for 2 minutes on medium to high heat.
2. Pour the hot milk in 5 doses and stir continuously with care without sticking to the walls. When finished with the milk, remove from heat and put the rest of the ingredients.
3. Bechamel will be sparse because we want to get into the pasta and not over.

For pasta:

1. In a saucepan boil the pasta in the minutes of the package and strain it, leave it aside until it cools.
2. In a frying pan, sauté the mushrooms in slices, then add the bacon finely chopped and the peppers finely chopped. Remove from the eye and leave it aside.
3. In a large bowl, pour the pasta, pan, spoonful of beef, cream, eggs, 100 g of gruyere, tomato and mix well and transfer to a buttered baking dish.
4. From above, pour the béchamel and let it flow into the pasta. Sprinkle the rest of the gruyere over and bake at 220 degrees for about 15 minutes until it gets a golden color.