Pasta Souffle

Directions

1. 1
   Make bechamel: Melt butter, stir in flour and slowly add 1 1/2 cups milk.
2. 2
   Cook over low heat until thickened.
3. 3
   Fold in fine shreds of prosciutto and goats's cheese.
4. 4
   Season with salt and pepper.
5. 5
   Cool to room temperature.
6. 6
   Preheat oven to 400 degrees.
7. 7
   Butter a souffle dish (5 or 6 cup measure).
8. 8
   Fold egg yolks into bechamel and fold in cooked pasta.
9. 9
   Whip egg whites until stiff but not dry and fold into noodles.
10. 10
    Turn into souffle dish and bake for 40 minutes.