Croziflette (Small Pasta Bake with Reblochon and Bacon)
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Ingredients
- 350 g small pasta shapes
- 250 g reblochon cheese
- 200 g smoked bacon lardons
- 1 onion, sliced
- 150 g crème fraîche
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 795 kcal
- Protein
- 31.9 g
- Carbohydrate
- 66.7 g
- of which sugars
- 6.3 g
- Fat
- 44.3 g
- of which saturates
- 23.6 g
- Fibre
- 3.2 g
- Salt
- 2.46 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the small pasta shapes in boiling salted water for 8-9 minutes until just tender, then drain.
- 2
Heat the olive oil in a large frying pan and cook the bacon lardons and onion for 8 minutes until golden.
- 3
Stir in the crème fraîche and the drained pasta.
- 4
Heat the oven to 200C (180C fan, gas 6) and tip the pasta mixture into a baking dish.
- 5
Slice the reblochon in half horizontally and lay it rind-side up over the pasta.
- 6
Bake for 15-20 minutes until the cheese is melted and golden in patches.
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