Baked Fettucheesy

19 Reviews

Prep: 15 min
Cook: 15 min
Ready In: 30 min

“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!” - by veggigoddess

Ingredients

1 (16 ounce) package dry fettuccine pasta
1 tablespoon butter
1/2 onion, finely chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese
salt and freshly ground black pepper to taste
1 cup shredded mozzarella cheese

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Metric US

Original recipe yields 8 servings

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
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.
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.
Bake 15 minutes in the preheated oven, until bubbly and golden brow.

Nutrition

Amount Per Serving (8 total)

Calories
428 cal
21%

Fat
19.5 g
30%

Carbs
46.1 g
15%

Based on a 2,000 calorie diet

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Reviews (19)

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Momof2

Jan. 10, 2004

"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 I wil..." See morel try again to see if it was my blunder or just not for us. All the same, thanks for posting."

Tonya

Jan. 8, 2010

"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 reviews firs..." See moret and made adjustments: I added a few strips of crumbled cooked bacon. Added 2 cloves of garlic to the onions and sauteed in the bacon fat. Added half the bacon,pepper flakes,and a dash of garlic powder to cream mixture and thickened on low. In a casserole dish I added the pasta to the sauce in several pours.(Otherwise too little sauce,I did not use all of the pasta). Sprinkled with remaining bacon and topped with cheese mixture and parsley. Will surely double the sauce next time!"

mrssmith

May. 30, 2006

"I used this recipe as a starter, I used milk instead of heavy cream. Then to cook it I covered it with foil which kept it from drying out...." See more"

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