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