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Neapolitan Tomato Souffle


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


  • 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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