Broccoli Cavatappi Melt with Roasted Garlic Raclette
You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: Recipe courtesy of Emmi Roth USA
The National Culinary Review, November/December 2015
½ lb. cavatappi pasta (4 cups cooked)
12 oz. frozen broccoli florets, thawed
1 jar (15 oz.) Alfredo or cream sauce
3 cups Roth® Roasted Garlic Raclette, shredded, divided
Salt and pepper, to taste
¼ cup panko breadcrumbs
Preheat oven to 425°F. Cook pasta 5-6 minutes, al dente. Drain; rinse. In mixing bowl, combine pasta, broccoli, cream sauce, 2 cups Raclette, salt and pepper. Transfer to 2-quart casserole; top with remaining Raclette and breadcrumbs. Bake for approximately 20 minutes, until top is golden.
ACF reserves the right to remove inappropriate comments.