Broccoli Cavatappi Melt with Roasted Garlic Raclette

4-6 Servings
Cook Time
Reinvigorate dinner with Roth’s Roasted Garlic Raclette cavatappi melt.


  • ½ pound cavatappi pasta (4 cups cooked)
  • 12 ounces frozen broccoli florets, thawed
  • 1 jar (15 ounces) alfredo or cream sauce
  • 3 cups Roth® Garlic Raclette, shredded, divided
  • Salt and pepper to taste
  • ¼ cup panko bread crumbs


  1. Preheat oven to 425° F.
  2. Cook pasta 5-6 minutes, till al dente. Drain and rinse.
  3. In mixing bowl, combine pasta, broccoli, cream sauce, 2 cups Roth® Garlic Raclette, salt and pepper.
  4. Transfer into 2-quart casserole dish and top with remaining 1 cup Roth® Garlic Raclette and bread crumbs.
  5. Bake for approx. 20 minutes until top is golden brown.