"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!" — veggigoddess
Watch video tips and tricks
1 (16 ounce) package
dry fettuccine pasta
onion, finely chopped
grated Parmesan cheese
grated Romano cheese
salt and freshly ground black pepper to taste
shredded mozzarella cheese
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 first 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!
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 will try again to see if it was my blunder or just not for us. All the same, thanks for posting.
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.
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 added 2 cloves minced garlic with the onions and added 1 tableapoon parsley. Turned out really really good! Thank you for the recipe!
It was a little dry- I followed others' suggestions and upped the amount of heavy cream and also used 2 cloves of garlic. I think next time I might just double the sauce recipe for the amount of pasta recommended. Thanks for sharing!
i sautéed chopped onion, minced garlic, and some sliced mushrooms in butter and olive oil. then added one cup of fat free half & half and one cup of milk along with the cheeses. in addition to the black pepper, i also added ground nutmeg and some white wine. fresh thyme would also go well in this dish. poured in the baking dish over the noodles and some fresh peas. with these additions, it was no longer bland!
Very good! I wasn't sure if it'd be bland, based on other reviews, so I added lots of parmesean cheese, minced garlic, salt and pepper. I really, really liked it! I would suggest adding grilled chicken, peas and spinich (or maybe even asparagus)to give it some more flavor. Thanks for the recipe!
This is a keeper. I have made this recipe several times and my family loves eating it. I add a little parsley to the top and use only freshly grated cheese.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 175
A new recipe revealed each day until Christmas. Check it out!
Get time-saving recipes to save your busy life.
Get the season’s best recipes for holiday feasting.
Discover a super-simple way to make mac and cheese from scratch.
It's the simple solution to the weeknight dinner challenge.
See how to make creamy mac-and-cheese in individual portions.