Soufflé-topped pasta bake

A topping lightened with whisked eggwhites and finished with a sprinkling of parmesan can make a simple pasta and vegetable bake very special. You can use a wide variety of vegetables with the pasta in this easy version of a soufflé. Serve with a salad of curly endive and watercress.

Souffl-topped pasta bake


  • 30 g dried porcini mushrooms
  • 150 ml boiling water
  • 100 g small pasta shapes, such as ditali (thimbles) or conchiglie (shells)
  • 1 tablespoon extra virgin olive oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • ¼ cup (35 g) plain flour
  • 1 cup (250 ml) low–fat milk
  • 2 eggs, separated
  • 2 tablespoons chopped fresh parsley
  • 1 can corn, about 340 g, drained
  • 2 tablespoons freshly grated parmesan
  • salt and pepper


  1. Preheat the oven to 190°C.
  2. Place the dried porcini mushrooms in a small bowl and pour in the boiling water.
  3. Cover and leave to soak for 15 minutes.
  4. While the mushrooms are soaking, cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
  5. Drain the pasta well.
  6. Drain the mushrooms, reserving the liquid, and chop them finely.
  7. Heat the oil in a heavy–based saucepan and fry the onion, garlic and mushrooms for 4 minutes or until the onion is softened but not browned.
  8. Sprinkle over the flour and stir in well, then gradually pour in the milk, stirring.
  9. Bring to the boil, stirring constantly, and simmer until thickened.
  10. Add seasoning to taste.
  11. Pour half the sauce into a bowl.
  12. Stir in the egg yolks and set aside.
  13. Add the reserved mushroom liquid to the sauce left in the pan, then stir in the cooked pasta, parsley and corn.
  14. Turn this mixture into a greased 1.5 litre ovenproof dish.
  15. Whisk the eggwhites until they stand in stiff peaks.
  16. Stir 2 spoonfuls of the whisked whites into the sauce in the bowl to lighten it, then, using a large metal spoon, carefully fold in the remaining whites.
  17. Spoon the eggwhite mixture over the pasta mixture and spread it out gently to the edge of the dish.
  18. Sprinkle with the parmesan and bake for 25 minutes or until puffed up and golden.
  19. Serve immediately, before the souffléed topping collapses.

Serves 4
Preparation: 15 minutes
Cooking: 45 minutes


More Recipes

The 11 crazy pizza toppings that are actually delicious

The 11 crazy pizza toppings that are actually delicious

Sure, you've been eating your pizza with extra cheese, pepperoni, and mushrooms for years, but that's child's play compared to the craziest new pizza toppings out there.
Cooking for Chemo

New free cookbook aims to help those battling cancer

Australia’s Leukemia Foundation has worked with qualified dietitians and celebrity chefs to produce a range of easy, tasty and nutritious recipes for blood cancer patients.

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Rendang Wrestling: To Crisp or Not to Crisp

The Great Rendang Scandal: to Crisp or Not to Crisp?

What was all the recent fuss surrounding chicken rendang? We give you the lowdown on the kitchen kerfuffle.
Easy Peasy Chocolate Cake

Easy Peasy Chocolate Cake

Here's a no-fuss, yet impressive, cake for a special occasion. Serve with a generous dollop of cream or a spoonful of good ice-cream.