Swiss Cheese and Pasta Bake

Bring a large pot of water to a boil, season with salt, and cook 300 g of pasta until al dente according to the package instructions. Drain well in a colander.

Preheat the oven to 180°C. Grease a baking dish with a capacity of about 1.5–2 L with 5 g of butter.

Finely chop 15 g of flat-leaf parsley. Grate 150 g of Emmental cheese, cut 100 g of Tomme Vaudoise into small cubes, and divide 75 g of Tête de Moine into two portions: half for the sauce, half for serving.

In a bowl, combine the cream, vegetable stock, parsley, Emmental, cubed Tomme Vaudoise, and half of the Tête de Moine. Season with salt and black pepper to taste.

Transfer the drained pasta to the bowl with the cheese-cream mixture and toss until evenly coated.

Transfer the pasta to the greased baking dish, spread evenly, and bake on the middle rack for 12–15 minutes, until the cheese is fully melted and the top is golden brown.

Remove the bake from the oven, top with the remaining Tête de Moine, and serve hot.