Convent Pie (Cheese Soufflé with Pasta)
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.
Servings: 4 main dish servings; 6 to 8 as a side
Calories: 339kcal
Ingredients
- 1/2 cup pasta uncooked, dry, I like to use elbows
- 1 cup panko breadcrumbs or homemade
- 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)
Instructions
- Preheat oven to 350 degrees. Grease a 9-inch deep-dish pie plate.
- Cook macaroni al dente according to package directions. Drain, rinse and set aside.
- In a large mixing bowl, stir together breadcrumbs and cheeses. Season with a small amount of salt and pepper.
- 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.
- 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.
- Pour into prepared pie dish, smoothing the top. Bake until set, around 30 minutes. Serve immediately.
Notes
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.
Nutrition
Calories: 339kcal | Carbohydrates: 20g | Protein: 13g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 138mg | Sodium: 448mg | Potassium: 188mg | Fiber: 1g | Sugar: 4g | Vitamin A: 763IU | Calcium: 294mg | Iron: 1mg