Okay, gather ’round, because if there’s one dish that screams “Christmas magic” in my house every single year, it’s this Raclette and Ground Beef Pasta Gratin. Forget those fussy roasts that take all day! This is the ultimate comfort food, a hug in a casserole dish that’s perfect for a cozy holiday gathering. I remember the first time I made it for my family; my brother, who’s usually pretty picky, practically inhaled his plate and demanded the recipe right then and there. It’s just got that irresistible cheesy, savory goodness that everyone loves, and the raclette cheese? Oh, it melts into this gloriously gooey, nutty blanket that just takes it to a whole new level. It’s honestly my secret weapon for a stress-free, delicious Christmas dinner that still feels incredibly special and indulgent.

Why You’ll Love This Raclette and Ground Beef Pasta Gratin

Seriously, this dish is a lifesaver during the busy holiday season. Here’s why it’s a total winner:

So Easy to Whip Up: You won’t spend hours in the kitchen. It’s mostly hands-off baking time, leaving you free to actually enjoy the festivities.
Crowd-Pleaser Guaranteed: Who doesn’t love pasta, savory ground beef, and a mountain of melted cheese? It’s a flavor combination that makes everyone happy.
Festive and Fabulous: That golden-brown cheesy topping and the rich, hearty filling just look and taste like Christmas. It’s elegant enough for guests but totally comforting.
Ultimate Comfort Food: This is the kind of meal that warms you from the inside out. It’s pure, unadulterated comfort in every single bite.

Gathering Your Ingredients for Raclette and Ground Beef Pasta Gratin

Alright, to make this cheesy Christmas dream a reality, you’ll need to gather a few key players. Don’t worry, it’s all pretty straightforward stuff you can grab at any grocery store!

Essential Ingredients for Your Raclette and Ground Beef Pasta Gratin

First up, we’ve got the hearty stuff. You’ll need about a pound of good ol’ ground beef – I usually go for 80/20 for the best flavor. Then, grab a pound of pasta; penne or rigatoni are my favorites because they hold all that delicious sauce so well. Next, the star of the show: 8 ounces of raclette cheese, grated. If you can’t find raclette, don’t sweat it, Gruyère or even a good Swiss cheese will do a fantastic job, just be ready for a slightly different nutty flavor profile. For the base of our sauce, you’ll need one medium onion, finely chopped, and about two cloves of garlic, which you’ll want to mince up nice and small. Oh, and don’t forget one 15-ounce can of diced tomatoes – keep the juice in there, it adds so much flavor!

Flavor Boosters and Finishing Touches for Raclette and Ground Beef Pasta Gratin

Now for the magic that brings it all together! You’ll need one 10.5-ounce can of condensed cream of mushroom soup – this is our creamy binder. About half a cup of milk helps thin it out just right. For seasoning, a teaspoon of salt and half a teaspoon of black pepper are essential. For that perfect crispy topping, you’ll want about a quarter cup of breadcrumbs and two tablespoons of butter, melted. If you’re feeling fancy, a splash of white wine when you’re cooking the beef is a great addition, and some fresh parsley for garnish at the end is always a lovely touch!

Crafting Your Perfect Raclette and Ground Beef Pasta Gratin

Alright, let’s get down to the fun part – actually making this glorious Christmas casserole! It’s really not complicated at all, just a few simple steps that lead to pure cheesy, beefy heaven.

Preparing the Base for Your Raclette and Ground Beef Pasta Gratin

First things first, get that oven preheating to 375°F (190°C). While it’s warming up, get your pasta cooking according to the package directions. You want it perfectly al dente, not mushy! Drain it well and set it aside. Now, grab a big skillet – the bigger the better, trust me. Toss in your pound of ground beef and the chopped onion. Cook it over medium-high heat, breaking up the meat as you go, until it’s all nicely browned and there’s no pink left. Drain off any excess grease; nobody wants a greasy gratin! Then, add your minced garlic and cook for just about a minute more until it smells amazing. Be careful not to burn the garlic!

Assembling the Raclette and Ground Beef Pasta Gratin

Now, into that same skillet with the beef and onions, stir in the diced tomatoes (juice and all!), that can of condensed cream of mushroom soup, the milk, salt, and pepper. Give it all a good stir and let it come to a gentle simmer. Once it’s bubbling away, add your cooked pasta right into the skillet. Stir everything together really well so every single piece of pasta gets coated in that rich, savory sauce. Then, pour this whole glorious mixture into a 9×13 inch baking dish. Spread it out evenly. This is where the magic really starts to happen!

Baking Your Raclette and Ground Beef Pasta Gratin to Perfection

Time for the cheese! Sprinkle all that lovely grated raclette cheese evenly over the top of the pasta mixture. Get it right to the edges! Then, in a little bowl, just mix your breadcrumbs with the melted butter. Sprinkle this buttery, crunchy topping all over the cheese. Pop that dish into your preheated oven and let it bake for about 20 to 25 minutes. You’re looking for that cheese to be completely melted and gloriously bubbly, and the breadcrumb topping to be a beautiful golden brown. It’s going to smell absolutely incredible!

Tips for Success with Raclette and Ground Beef Pasta Gratin

Want to make sure your gratin is absolutely perfect? A few little tricks can really elevate it. First, don’t overcook your pasta before adding it to the sauce; it will finish cooking in the oven, so aim for just shy of al dente. Also, make sure you drain off the excess grease from the ground beef really well before adding the other sauce ingredients – this keeps the final dish from being too oily. When you’re melting the butter for the topping, make sure it’s just melted, not browned, so it coats the breadcrumbs nicely for that golden crust. And a little tip: if your cheese isn’t melting as evenly as you’d like, you can always pop it under the broiler for a minute or two at the very end, just watch it closely so it doesn’t burn!

Serving and Storing Your Raclette and Ground Beef Pasta Gratin

This hearty pasta gratin is pretty much a meal in itself, but it goes beautifully with a few simple sides. And if by some miracle you have leftovers (which, let’s be honest, rarely happens in my house!), it’s super easy to store and reheat for another delicious meal.

Delicious Serving Suggestions for Raclette and Ground Beef Pasta Gratin

To balance out all that rich, cheesy goodness, I love serving this with a simple green salad. A crisp romaine or mixed greens with a light vinaigrette is perfect. Steamed or roasted green beans or broccoli also make a fantastic addition, adding a nice bit of freshness and color to the plate. Sometimes, I’ll even just serve it with some crusty bread for mopping up any extra sauce – because you *know* there’s going to be extra sauce!

Storing and Reheating Your Raclette and Ground Beef Pasta Gratin

If you have leftovers, just let the gratin cool down completely. Then, cover it tightly with plastic wrap or foil, or portion it into airtight containers. It’ll keep well in the refrigerator for about 3-4 days. When you’re ready to reheat, you can pop individual portions back in the microwave until heated through, or bake a larger portion in a moderate oven (around 350°F or 175°C) until it’s warmed up and the cheese is melty again. Sometimes I even add a tiny splash of milk or water before reheating if it looks a bit dry. Just be patient; you want it piping hot all the way through.

Frequently Asked Questions about Raclette and Ground Beef Pasta Gratin

Got questions about this cheesy Christmas wonder? I’ve got answers!

Can I make this Raclette and Ground Beef Pasta Gratin ahead of time?

Oh, absolutely! This is one of my favorite make-ahead dishes. You can totally assemble the whole thing – pasta, beef mixture, everything – in your baking dish, cover it tightly with foil, and pop it in the fridge for up to a day. When you’re ready to bake it for your Christmas dinner, just pull it out, let it sit on the counter for about 15-20 minutes to take the chill off (this helps it cook evenly), and then bake it as usual. You might need to add a few extra minutes to the baking time since it’s starting from cold, but it’s totally worth it for the time saved on Christmas day!

What are good substitutions for raclette cheese in this pasta dish?

Raclette is amazing because it melts so beautifully and has that distinct nutty flavor, but don’t fret if you can’t find it! Gruyère is probably my top pick for a substitute; it melts just as wonderfully and has a similar complex, nutty taste. A good quality Swiss cheese would also work nicely. If you really want that extra ooey-gooey factor, you could even mix in some mozzarella with your Gruyère or Swiss. Just aim for a good melting cheese, and you’ll be golden!

How do I prevent the pasta gratin from becoming dry?

The soup and tomatoes really help keep this pasta gratin moist, but a few things can ensure it stays perfectly tender. First, don’t overcook your pasta initially; it will finish cooking in the oven, so cooking it just shy of al dente is key. Also, make sure you don’t drain *all* the liquid from the diced tomatoes – that juice is flavor and moisture! When you’re mixing the pasta with the beef and sauce, make sure it’s all really well coated. If you find it looks a little dry when you’re reheating leftovers, a tiny splash of milk or water stirred in before popping it back in the oven can work wonders.

Estimated Nutritional Information for Raclette and Ground Beef Pasta Gratin

Just a heads-up, these numbers are estimates, and they can totally change depending on the exact brands you use and how generous you are with your portions! But, as a general idea, a serving of this delicious pasta gratin usually clocks in around 650 calories, with about 35g of fat and 35g of protein. It’s definitely a hearty, satisfying dish perfect for a holiday treat!

Amazing Raclette Pasta: 1 Christmas Star

Author: memorecipes.com
Total Time: 45 minutes
Yield: 6-8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A rich and creamy pasta gratin featuring raclette cheese and savory ground beef, perfect for a festive Christmas dinner.

Ingredients

Scale

1 pound ground beef
1 pound pasta (penne or rigatoni)
8 ounces raclette cheese, grated
1 onion, chopped
2 cloves garlic, minced
1 (15 ounce) can diced tomatoes, undrained
1 (10.5 ounce) can condensed cream of mushroom soup
1/2 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup breadcrumbs
2 tablespoons butter, melted

Instructions

Preheat oven to 375°F (190°C).
Cook pasta according to package directions. Drain and set aside.
In a large skillet, brown the ground beef with the chopped onion until no pink remains. Drain off any excess grease.
Add the minced garlic and cook for 1 minute more until fragrant.
Stir in the diced tomatoes, cream of mushroom soup, milk, salt, and pepper. Bring to a simmer.
Add the cooked pasta to the skillet and stir to combine with the beef mixture.
Pour the pasta and beef mixture into a 9×13 inch baking dish.
Sprinkle the grated raclette cheese evenly over the top.
In a small bowl, combine the breadcrumbs and melted butter. Sprinkle over the cheese.
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the topping is golden brown.

Notes

For a richer flavor, you can add a splash of white wine to the beef mixture.
If you don’t have raclette cheese, Gruyère or Swiss cheese can be substituted.
Garnish with fresh parsley before serving, if desired.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 8g
Sodium: 1200mg
Fat: 35g
Saturated Fat: 15g
Unsaturated Fat: 20g
Trans Fat: 1g
Carbohydrates: 50g
Fiber: 4g
Protein: 35g
Cholesterol: 120mg

Keywords: raclette, ground beef, pasta, gratin, casserole, Christmas, holiday, cheesy, comfort food