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Pasta soufflé with Sfakiana sausages, bacon En Elladi and green vegetables

Soufflé with rigatoni pasta, sausages from Sfakia, En Elladi bacon, broccoli, spinach, zucchini and rich béchamel. An easy and tasty recipe that can perfectly accompany your table.

ingredients

1kg rigatoni
300 g sausage
100 g. En Elladi smoked bacon
150 g broccoli
150 g spinach
150 g broccoli
2 g olive oil
20 g chopped spring onion
5 g anise
2 g salt
1 g pepper

BECHAMEL

4 eggs
1 ½ lt of milk
180 g flour
100 g olive oil
100 g kasseri cheese
150 g parmesan cheese
1 g nutmeg
2 g salt
1 g pepper

product

En Elladi country sausages Sfakiano

product

En Elladi smoked bacon with olive oil

preparation time

difficulty

MEDIUM

product

En Elladi country sausages Sfakiano , En Elladi smoked bacon with olive oil

meal type

MAIN COURSE

execution

Pasta
Boil the rigatoni for 7 minutes, drain it and spread it on a tray with some olive oil and let it cool. Then boil the broccoli and zucchini cut into large pieces and try not to over boil it. Steam the spinach along with the onion and the dill. Add salt and pepper. Cut the sausages and bacon in small pieces.

Béchamel
In a non-stick frying pan pour some olive oil. Then slowly add the flour so as to make a mush. Make sure that the mush texture is thin. In a second pot, heat the milk. Before the milk is completely boiled, gradually add the mush and whisk fast. If you follow the steps as given, you will have a smooth béchamel mix at the end. When your béchamel starts heating and firming up, add the spices, the grated cheese, and the beaten eggs.

Preparation
In a pyrex add the pasta, the vegetables, the sausages and bacon and the béchamel. Bake in 170ºc for 25 minutes.

Tip: Add some milk if your béchamel has a thick texture.