Pasta Souffle

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 2-quart baking dish with olive oil and set it aside.

2. Cook the pasta according to the package instructions until just al dente. Drain the pasta and set it aside.

3. In a medium saucepan, heat the milk over medium heat until steaming but not boiling. Remove the milk from the heat and set it aside.

4. In a separate large saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 2 minutes to make a roux.

5. Gradually pour the warmed milk into the roux, whisking constantly to prevent any lumps from forming. Continue cooking until the sauce thickens, about 5 minutes.

6. Remove the saucepan from the heat and stir in the grated Parmesan and mozzarella cheese until melted and smooth. Season with salt and pepper to taste.

7. Beat the egg yolks in a small bowl. Slowly add a ladleful of the cheese sauce to the beaten egg yolks while whisking constantly. This tempers the eggs and prevents them from scrambling when added to the hot sauce.

8. Add the egg mixture back into the saucepan with the cheese sauce and stir well to combine.

9. In a clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cheese sauce until just combined.

10. Add the cooked pasta to the cheese mixture and gently fold until the pasta is well coated.

11. Pour the pasta mixture into the prepared baking dish and smooth the top with a spatula.

12. Bake the Pasta Souffle in the preheated oven for 25-30 minutes, or until the top is golden brown and puffed. Serve the Pasta Souffle hot, garnished with chopped fresh parsley.