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white plate with a portion of Convent Pie

Convent Pie (Cheese Soufflé with Pasta)

  • Author: (By Lee Clayton Roper)
  • Yield: 4 main dish servings; 6 to 8 as a side 1x
  • Category: pasta, vegetarian, brunch, lunch


Light and airy, Convent Pie is basically a scrumptious cheese soufflé with pasta inside! Easy to prepare with readily available ingredients, it’s great for brunch, lunch or a light dinner.


  • 1/2 cup uncooked dry pasta (I like to use elbows)
  • 1 cup homemade or panko breadcrumbs
  • 1/2 cup shredded sharp Cheddar Cheese
  • 1/4 cup grated Parmesan cheese
  • Kosher salt
  • Fresh ground pepper
  • 1 cup whole milk
  • 1/4 cup butter
  • 2 eggs, separated (see Note)


  1. Preheat oven to 350 degrees. Grease a 9-inch deep-dish pie plate.
  2. Cook macaroni al dente according to package directions. Drain, rinse and set aside.
  3. In a large mixing bowl, stir together breadcrumbs and cheeses. Season with a small amount of salt and pepper.
  4. Heat milk and butter (in the microwave or on the stovetop) until hot but not boiling. Stir until butter melts. Stir into breadcrumb mixture. Stir in cooked pasta.
  5. Beat the egg yolks until light in color. Pour slowly into the breadcrumb mixture, stirring constantly.
    Beat the egg whites until stiff peaks form. Fold into breadcrumb mixture.
  6. Pour into prepared pie dish, smoothing the top. Bake until set, around 30 minutes. Serve immediately.


Note on eggs: It’s best to separate cold eggs, as the yolks are firmer. However, it’s best to beat egg whites at room temperature, as they will incorporate more air. So, with this recipe, I separate the eggs before I cook the pasta, allowing them to sit at room temp while the pasta cooks.

© A Well-Seasoned Kitchen ®