Ingredients
Equipment
Method
- Begin by boiling a large pot of salted water and cook the coquillettes until al dente (8-10 minutes).
- Drain the pasta and toss with a drizzle of olive oil to prevent sticking.
- Heat olive oil in a skillet over medium heat, add the chopped onion and garlic, sauté until softened.
- Crumble in the ground beef, season with salt and pepper, and brown it while breaking it into small pieces.
- In a large mixing bowl, combine the cooked pasta, beef mixture, and heavy cream, stirring gently.
- Pour the pasta-beef mixture into a baking dish and layer slices of raclette cheese on top.
- Preheat the oven to 350°F (180°C) and bake for about 15 minutes until the cheese is golden brown.
- Garnish with fresh parsley before serving.
Nutrition
Calories: 650kcalCarbohydrates: 52gProtein: 32gFat: 36gSaturated Fat: 18gCholesterol: 100mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 3mg
Notes
Feel free to swap raclette cheese with reblochon or comté for a different taste. This dish stores well in an airtight container in the refrigerator for up to three days. To reheat, use the microwave or oven until warmed through; avoid freezing to maintain pasta texture. Consider adding freshly grated nutmeg or experimenting with vegetables for a healthier twist.
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