Ingredients
Equipment
Method
- Start by bringing a large pot of salted water to a boil. Add the coquillettes and cook them according to the package instructions until they’re al dente. Drain the pasta and set it aside.
- While the pasta is cooking, finely chop the onion and mince the garlic (if using).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onions and minced garlic, and sauté until the onions are translucent and the garlic is fragrant.
- Add the ground beef to the skillet and cook it until it’s browned and fully cooked through. Season with salt and pepper to taste.
- In a large baking dish, combine the cooked coquillettes, ground beef, and heavy cream. Stir until everything is well mixed and the pasta is coated in the creamy sauce.
- Slice the raclette cheese into thin pieces and layer them on top of the pasta mixture, ensuring the cheese covers the entire surface.
- Place the baking dish in a preheated oven at 180°C (350°F) and bake for about 20 minutes, or until the cheese is melted, golden, and bubbly.
- Once the Raclette Pasta Bake is done, let it rest for a few minutes. Garnish with fresh parsley if desired, and serve hot.
Nutrition
Calories: 500kcalCarbohydrates: 45gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 85mgSodium: 500mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 15IUVitamin C: 10mgCalcium: 20mgIron: 15mg
Notes
Use good quality raclette cheese for the best flavor and melting properties. Don’t overcook the pasta; it should be al dente to ensure a nice texture in the final dish. Consider adding a splash of white wine to the cream sauce for extra depth. To store, let it cool, then cover tightly or transfer to an airtight container for up to 3 days in the fridge or freeze for up to 3 months. For making it vegetarian, replace ground beef with sautéed mushrooms and spinach.
Tried this recipe?Let us know how it was!