Go Back
+ servings
Baked tortellini souffle in the baking dish with a spoon to serve

📋Baked Tortellini Souffle

Baked tortellini souffle is the ultimate fancy dish you can serve for a special occasion. Crunchy, creamy, and exquisite, everyone will ask for more. Raise your culinary skills to a higher level and give it a try, it is not that difficult to make.
Course Pasta
Cuisine Italian
Keyword baked tortellini, pasta souffle, tortellini casserole
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
resting time 1 hour
Total Time 3 hours
Servings 8 people
Calories 349kcal


For the bechamel


Pre cook the tortellini

  • In a pot of salted boiling water, precook the tortellini for 3 minutes less than what instructed in the package (if their required cooking time is 10 minutes, boil for 7 minutes only)
    1 lb tortellini, 1 tbsp salt
  • Drain them and immediately mix them with 1 tbsp of butter to keep them from sticking to each other.
  • Stir until the butter is melted.
    1 tbsp butter

Making Béchamel: White Roux

  • Stir for 1 or 2 minutes the flour and the butter in a pan over low heat with a wooden spoon to create a white roux.
    2 tbsp butter, 2 tbsp flour
  • Remove from the heat and gradually add the warm milk making sure no lumps are formed.
    2 cups milk
  • Put back on the heat and bring to boil stirring constantly.
  • Lower the heat and keep stirring, till it reaches the right consistency.
  • Add salt and nutmeg at the end.
    1 pinch freshly grated nutmeg, 1 pinch salt
  • Let the bechamel cool down at room temperature

Preparing the souffle batter

  • Once the bechamel is at room temperature add the egg yolks one at a time and stir until they are completely combined
    4 fresh eggs
  • Add the heavy cream
    1/3 cup heavy cream
  • Add the parmesan
    1/2 cup freshly grated parmesan
  • Stir until the batter is homogeneous
  • Add the tortellini and mix thoroughly

Making and mixing the whipped egg whites

  • Pour the 4 egg whites into a bowl, make sure they are at room temperature
    4 fresh eggs
  • Whip the egg whites until they form a thick and frosty foam
  • Pour the egg whites into the souffle batter with the tortellini
  • Mix very gently to keep the frosting stable
  • Pour the mix into a souffle baking pan
  • Bake in a hot oven at 355 F - 180 C for 50 minutes
  • To make sure the souffle is fully cooked in the center, pierce it with a metal stick and it should come out clean.
  • Serve hot.



  • Make sure the bechamel is at room temperature before you add the egg yolks otherwise the egg will cook
  • Whip the egg white very firmly and mix it to the other ingredients at the end, very gently to make sure the foam of the egg whites remains firm.
  • Make sure your egg whites are at room temperature before you whip them. If you have your own farm free-range eggs, they don't need to be stored in the fridge.
  • Don't open the oven while the souffle is cooking.
  • To make sure the souffle is fully cooked in the center, pierce it with a metal stick and it should come out clean.
  • The type of tortellini you use is very important. They cannot be too big as they will be too heavy for the egg whites to sustain them while cooking. Their regular cooking time should be at least 8 to 10 minutes.


Calories: 349kcal | Carbohydrates: 30g | Protein: 16g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 139mg | Sodium: 445mg | Potassium: 124mg | Fiber: 2g | Sugar: 5g | Vitamin A: 545IU | Calcium: 242mg | Iron: 2mg