Raclette and Pasta: for an easy, quick and festive meal! | Catelli

Raclette and Pasta: for an easy, quick and festive meal!

By Blogger Nancy Bordeleau

Everybody loves raclette and I’m no exception! It’s the best way to gather people! What I love the most about it, is that we can take our time and enjoy our meal; making it easy to spend hours at the table without having the need to unbuckle our belt!
Raclette is a very convenient meal; it makes everybody happy. It’s amazing!



I still like to put a little twist on the regular raclette. Let’s think outside the box and grill other ingredients than diced beef, shrimp and sliced potatoes! I like to use my raclette grill for brunch, to make pizzas or Savoyarde Raclette and even cook spaghetti!



The first time I got to test the spaghetti bar with my raclette, was for my oldest daughter’s party. One of her friends was vegetarian and another one didn’t like peppers. My daughter wanted mac and cheese but I really didn’t feel like it. Problem!



So, I got my raclette grill out, cut veggies, heated up two kinds of sauce and filled up a big dish with cooked pasta. No, I didn’t forget the cheese, the baguette or the garlic butter.



The girls loved being in charge of their meal!It was a total hit! And I can tell you it’s as succulent for big celebrations as it is for weekends with friends at the chalet.



I couldn’t keep this secret to myself! I perfected it with time and I am now ready to reveal it!



What you will need (for 8 servings):

  • Two types of cooked pasta: short and long (penne and spaghetti for example)
  • 3 to 4 sauces: Bolognese, Alfredo, Pesto and cheese style sauce (like Mac and Cheese) are my choices today
  • 2 to 3 proteins: sausage, seafood, meat (my picks: chorizo, shrimp, scallops and chicken)
  • Veggies: onions, peppers, mushrooms, zucchini, garlic, shallots and leek
  • 2 types of cheese*: Mozzarella, Parmesan, Bocconcini, sharp Cheddar, etc.
  • Others “staple” ingredients: oil, garlic butter, spicy oil, bacon, red pepper flakes, fresh basil, etc.


My trick for an easy and successful pasta raclette:

  • I don’t like spending a lot of time putting together dinner so I bought pre-sliced chicken and mushrooms, shredded cheese, etc. All I have to do is put everything in nice dishes and it’s already time to eat!
  • No need to reheat the sauces before putting them on the table. They will be warm enough after spending a few minutes on the raclette grill.
  • Simply rinse out the pasta and add a little oil to stop them from sticking. That way they will not dry out.
  • Don’t buy too much of everything. Here, for 8 people, we needed 3 sausages, 10 oz chicken, 10 oz scallops and about 20 shrimp. Veggie wise, 2 peppers, 1 red onion, a tub of mushrooms, 1 zucchini and 1 small bag of already chopped leeks was enough.
  • I prepared one box of Catelli SuperGreensTM Fusilli and one box of Catelli Smart® Spaghetti.
  • Don’t forget to slice a delicious baguette! It’s a pure delight with a little garlic butter. Yum!


Here are a few combos tested and approved by my guests:

  • Bacon, peppers, chicken, and pesto spaghetti.
  • Garlic butter, mushrooms, leeks baked and used as toppings for the Fusilli.
  • Chorizo, mushrooms, red peppers, Alfredo spaghetti.
  • Fusilli, Mac and Cheese sauce, peppers and chorizo.


I dare you to cook up a raclette and pasta night, to your taste and with whatever is available in your fridge! You will wonder why you haven’t tried before!


* It is not necessary to use raclette cheese. Your favourite cheese will do just fine.

Nancy-Bordeleau-Cinq-Fourchettes

Blogger Nancy Bordeleau

Nancy Bordeleau is the owner of the blog CinqFourchettes.com, offering quick and easy recipes for families to enjoy. As a mother of three children, she knows how to simplify daily life and focus on what truly counts. Her hobby? Discovering new products, new flavours and new ways to make magic happen in her kitchen.

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