Pasta Souffle

• 750 grams Penne
• 3 Tablespoons Butter
• 250 grams Canned Sliced Champignon Mushrooms, Drained
• 200 grams Bacon, Diced
• Salt And Pepper
• 500 grams Grated Edam Or Gouda
• 200 grams Grated Regato Cheese
• Ketchup, As Needed
• 600 milliliters Heavy Cream, Divided

1. Cook and drain pasta.
2. In a saucepan, melt butter.
3. Saute mushrooms with bacon.
4. Season to taste.
5. In a bow, mix cheeses.
6. Set aside.
7. In a baking dish, add half the pasta.
8. Top with half of the bacon and mushrooms.
9. Sprinkle a bit of ketchup over top and add half of the cheeses.
10. Pour 1/3 of the heavy cream all over.
11. Add the remaining pasta, the remaining bacon and mushrooms, and a bit of ketchup.
12. Cover with the remaining cheeses and finish by adding the rest of the heavy cream.
13. Bake in preheated oven until you have a perfect golden crust.
14. Serve hot!

penne, butter, champignon mushrooms, bacon, salt, regato cheese, ketchup

Taken from tastykitchen.com/recipes/main-courses/pasta-souffle/ (may not work)