Dairy, Pasta

Pasta soufflé

Come on now tell me who doesn’t love soufflé. Yeah I know the evil person who doesn’t like heavy cream. But we are not that kind of people. We love heavy cream, don’t you?

As you can tell I love this recipe more than anything. Soufflé is always served in gatherings and special occasions. Everyone wants it, everyone loves it and everyone devours it.

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Heavy cream, bacon, mushrooms, butter and lots of cheese is the road to success and heart attack. That’s why it’s not something we eat regularly. But when I make it we definitely enjoy it. Don’t you agree? Filia!!

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[Total: 2    Average: 5/5]

 

Pasta Souffle

Total Time: 1 hour, 20 minutes

Serving Size: 6-7

Cheesy pasta with bacon, mushrooms and creamy white sauce!!!

Ingredients

  • 750gr penne (1 ½ packet)
  • 600ml heavy cream
  • 2 eggs
  • 250gr Edam cheese, grated
  • 250gr Regato cheese, grated
  • 250gr Parmesan, grated
  • 150gr mozzarella, grated
  • 300gr bacon diced
  • 1 can champignon mushrooms (250gr)
  • Ketchup
  • 3 tablespoons butter
  • Salt
  • Pepper
  • Garlic powder

Instructions

  • Cook and drain your pasta. Season with salt and pepper.
  • In a bowl mix all cheeses.
  • In a saucepan melt butter. Sauté mushrooms with bacon. Season with salt, pepper and a bit garlic powder.
  • Add all of the heavy cream in a bowl. Add the eggs, season with salt and pepper and mix.
  • In an oven tray add half of your pasta. On top add half of your sautéed bacon and mushrooms. Sprinkle a bit of ketchup randomly and spread half of the cheese mix.
  • Pour half of the heavy cream all over.
  • Repeat once more.
  • Bake in preheated oven until you have a perfect golden crust.
  • Serve hot!
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