EASY RECIPE
Pasta souffle
Every Greek family has its own recipe for pasta souffle. Here we share ours: we like it with lots of bechamel sauce!
HELPINGS: 6-8
COOKING TIME: 20'
PREPARATION: 20'
INGREDIENTS
- 500 g ILIS vegetable shells rigate
- 300 g gouda cheese, grated
- 300 g regato cheese, grated
- 2 cans tomato concasse
- 500 g tomato juice
- Olive oil
- 1 tsp butter
- 3 tsp sugar
- 1 tsp basil, finely chopped
- Salt and pepper
For the bechamel sauce
- 2 liters of milk
- 8 tbs fine semolina flour
- 8 tbs corn starch
- 2 tsp butter
- 2 egg yolks
- Salt and pepper
- Grated nutmeg or hard cheese for serving (optional)
- Breadcrumbs
Vegetable shells rigate
8'
INSTRUCTIONS
For the béchamel sauce
- Heat 1 litre of milk over medium to low heat.
- Once steamed well (not boiled), add the corn starch, the semolina and whisk until it starts to thicken.
- Once it has thickened enough (looks like a thick cream), remove the pot from the heat and add the egg yolks, salt, pepper and, optionally, the nutmeg. Stir in the butter.
For the souffle
- In a large pot with plenty of salted water, boil the pasta al dente, according to the instructions on the package.
- At the same time, prepare the sauce in a large pot over low heat, adding all our ingredients except the cheeses.
- When the sauce boils and there's not much liquid left, stir in the shells gently.
- Place a layer of pasta shells in a deep baking pan, then half the amount of cheese, the rest of the pasta and more cheese.
- Pour the bechamel sauce to cover the pasta, and sprinkle with a bit of grated hard cheese and breadcrumbs.
- Bake in a preheated oven at 180 ° C for one hour.
Tip
- The baking pan should be deep enough and not completely full before baking, so that it doesn't overflow.
