Baked Fettucheesy

Baked Fettucheesy

23
veggigoddess 7

"This baked fettuccine dish is cheesy, and creamy, and comes out perfectly every time. Try using Asiago and provolone in place of the Romano and mozzarella!"

Ingredients

30 m {{adjustedServings}} servings 428 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 428 kcal
  • 21%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 46.1g
  • 15%
  • Protein:
  • 16.6 g
  • 33%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 349 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
  2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
  3. In a skillet over medium heat, melt the butter, and cook the onion until tender. Stir in the fettuccine, heavy cream, 1/4 cup Parmesan cheese, 1/4 cup Romano cheese, salt and pepper. Transfer to the prepared dish. In a bowl, mix the remaining Parmesan, remaining Romano, and mozzarella. Sprinkle the cheese mixture over the fettuccine mixture.
  4. Bake 15 minutes in the preheated oven, until bubbly and golden brow.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

23
  1. 33 Ratings

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I cook for a very picky and sometimes critical eaters. However, last night from the top critic....Delicious, thumbs up and its a keeper!Usually I get just a TASTY! Per usual I read other review...

I truly must have done something wrong. I really liked the idea...and we are big cheese fans. This didn't turn out as I had hoped. I was very gritty and didn't have very much flavor. I think...

It was really good, but reading reviews before I cooked it kinda helped. I kept it covered with foil while baking and topped it with baked, crumbled pancetta with also doubling the sauce. I adde...