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    Neapolitan Tomato Souffle

    Ingredients

    4 Servings
    1/2 lbPastene Spaghetti
    2 tbspPastene Olive Oil
    1 canPastene Kitchen Ready Tomatoes
    2 tbspall-purpose flour
    2/3 cupPastene Grated Parmesan Cheese
    1/2 tsppaprika
    1/2 tspsalt
    3egg yolks
    freshly ground pepper

    Directions

    • Cook pasta in boiling salted water for 10 minutes or until al dente; drain and reserve. 
    • Preheat the oven to 350℉. Heat oil over medium heat, add flour and stir until well-blended. Gradually add tomatoes, stirring constantly. Bring to a boil and let simmer for 2 minutes. Add cheese, paprika, salt and pepper. Stir in spaghetti. 
    • Beat egg yolks until thick and lemon-colored. Add tomato-spaghetti mixture to egg yolks and stir gently to mix.
    • Turn the mixture into a greased baking dish. Bake for 15 minutes or until firm. Serve immediately. 

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