Recipe: Puffed Creamy Pasta (like a pasta souffle)

PUFFED CREAMY PASTA

"This puffs up like a pasta souffle. Serve with a salad for a simple dinner."

4 cups cooked pasta, such as tri-color fusilli or elbow macaroni (about 10 ounces uncooked)
1/4 cup grated Parmesan or Romano cheese
2 1/2 tablespoons butter or margarine, divided use
2 tablespoons all-purpose flour
1 cup milk (whole or skim)
Salt and freshly ground pepper to taste
2 ounces thinly sliced prosciutto (or smoked ham)
4 large eggs, separated

Preheat oven to 375 degrees F.

Place cooked pasta in a large mixing
bowl. Add the cheese and stir to combine. Set aside. Use 1/2 tablespoon butter to grease a shallow glass or ceramic baking dish that will hold a generous quart.

Melt remaining 2 tablespoons butter in a small saucepan over medium heat. Whisk in the flour and cook just until well combined. Add the milk in fourths, beating vigorously after each addition to create a smooth paste and avoid lumps. When all the milk is in, bring sauce to a simmer and cook about 1 minute, stirring constantly, until thickened. Season to taste with salt and pepper and remove from heat.

Cut ham into thin shreds and stir into milk sauce. Whisk the eggs yolks, one at a time, into the sauce, beating after each addition and working quickly so eggs don't curdle. Mix sauce into pasta.

Beat the egg whites until stiff but not dry (when beaters are lifted, peaks will stand up without curling). With a rubber spatula, fold egg whites into pasta mixture. Turn it into prepared baking dish.

Bake until eggs are set, 20 to 25 minutes.

Serve hot or at room temperature.

Makes 4 to 6 servings
Source: Monday to Friday Pasta by Michele Urvater