Broccoli Cavatappi Melt with Roasted Garlic Raclette
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Credit: Recipe courtesy of Emmi Roth USA
The National Culinary Review, November/December 2015
Ingredients
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
Instructions
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.
Yield
4-6 servings
Tags
Main Dish, Pasta, The National Culinary Review
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