Cheese, Egg, and Cream Based Recipes - Pasta Soufflé Sensation

Ingredients

• Butter for greasing

• 425 g/15 oz/1 can pasta in tomato sauce

• 298 g/10 1/2 oz/1 large can condensed cream of celery soup

• 75 g/3 oz Cheddar cheese, grated

• 4 eggs, separated

• Freshly ground black pepper

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Method:

1. Butter a 20 cm/8 in round soufflé dish. Empty the contents of the can of pasta into the dish. Put the soup in a bowl.

2. Whisk in the cheese and egg yolks and season with pepper. Whisk the egg whites until stiff and fold into the soup mixture with a metal spoon.

3. Turn into the soufflé dish and bake in the hot oven at 200°C/400°F/gas mark 6 for about 25-30 minutes until well risen and golden. Serve straight away.