Italian Spaghetti Souffle

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 2 cups - cooked spaghetti
  • 1 tbsp - mixed breadcrumbs and grated cheese
  • 4 tbsp - tomato sauce
  • salt to taste
  • 1 tsp - butter
  • 1.5 tsp - pepper
  • For the sauce:
  • 1 tbsp - butter
  • 6 tbsp - grated cheese
  • 1 heaped tbsp - flour
  • 1.5 cup - milk
  • 3 - egg yolks
  • 4 - egg whites
  • salt and pepper to taste

How to Make Italian Spaghetti Souffle

  • Melt the butter in a pan and add spaghetti, salt and pepper.
  • Mix well, then add the tomato sauce and stir until well coated.
  • To make the sauce, melt the butter, add the flour, salt and pepper, then gradually blend in the milk.
  • Cook, stirring constantly, until smooth. Remove from heat.
  • Add the cheese and beat the egg whites stiff and blend into the sauce. Do not over mix.
  • Pour just enough of the mixture to cover the base of a greased souffle dish.
  • Add half the spaghetti mixture. Cover with half the remaining souffle mixture.
  • Repeat. Sprinkle top with crumbs and cheese and bake for 30 minutes in a moderate oven until well set and brown on top.
  • Serve immediately.