Soufflé-topped pasta bake | Reader's Digest Asia

Ingredients

• 30 g dried porcini mushrooms
• 150 ml boiling water
• 100 g small pasta shapes, such as ditali (thimbles) or conchiglie (shells)
• 1 tablespoon extra virgin olive oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• ¼ cup (35 g) plain flour
• 1 cup (250 ml) low–fat milk
• 2 eggs, separated
• 2 tablespoons chopped fresh parsley
• 1 can corn, about 340 g, drained
• 2 tablespoons freshly grated parmesan
• salt and pepper