Broccoli Cavatappi Melt with Roasted Garlic Raciette

Broccoli Cavatappi Melt with Roasted Garlic Raciette

  • 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.

Printed with permission from the American Culinary Federation, credit to Emmi Roth USA
The National Culinary Review, November/December 2015

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