Spicy Pasta and Vegetable Casserole with Raclette Cheese

5 from 4 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dinner
Cuisine European
Servings 6 people
Calories 140 kcal


  • 250 g Noodles of your choice, here spiral noodles
  • 0,75 ring Poultry sausage with garlic
  • 2 small Red onions
  • 1 large Peppers yellow
  • 6 Dried tomatoes in oil
  • 1 can Corn
  • Salt, colored pepper from the mill
  • 0,5 tsp Mexican spice mix
  • 1 pinch Chilli flakes
  • 1 tsp Sweet paprika
  • 1 tsp Mexican herb pepper, is available at well-stocked spice stands
  • 2 tbsp Frozen parsley
  • 1 tsp Finely chopped rosemary

For the sauce:

  • 200 ml Cremefine for cooking
  • 250 g Vegetable broth
  • 100 g "Tomato and ricotta" brunch
  • 100 g Raclette cheese
  • Salt, colored pepper from the mill
  • 1 tsp Sweet paprika powder
  • 2 tbsp Frozen parsley

For gratinating:

  • 200 g Grated raclette cheese


  • Cook the pasta in salted water according to the instructions on the packet, drain and set aside. Wash and clean the peppers, peel the onions, drain the sun-dried tomatoes, collecting the oil. Dice all ingredients and the meat sausage.
  • Drain the corn. Heat the tomato oil in a pan, fry the meat sausage, onions and peppers in it for about 5 minutes. Add the sun-dried tomatoes and corn, fry briefly. Season to taste with the spices and mix in the herbs, then mix with the pasta in a baking dish.
  • Preheat the oven to 180 degrees. For the sauce, bring the cremefine and vegetable stock to the boil. Stir in brunch and simmer over medium heat for about 5 minutes. Then let the raclette cheese melt in the sauce. Season with salt, pepper and paprika, then stir in the parsley. Spread the sauce evenly over the casserole.
  • Sprinkle with raclette cheese and bake in the oven for about 25-30 minutes and serve. Enjoy your meal!


Serving: 100gCalories: 140kcalCarbohydrates: 2.5gProtein: 8.2gFat: 10.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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