Baked Fettucheesy Recipe - Allrecipes.com
Baked Fettucheesy Recipe
  • READY IN 30 mins

Baked Fettucheesy

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 08, 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 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!

 
Most Helpful Critical Review
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 will try again to see if it was my blunder or just not for us. All the same, thanks for posting.

 

32 Ratings

Dec 07, 2011

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!

 
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.

 
Feb 12, 2006

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!

 
Nov 18, 2009

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!

 
Nov 11, 2008

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!

 
Oct 22, 2007

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.

 

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Nutrition

  • Calories
  • 428 kcal
  • 21%
  • Carbohydrates
  • 46.1 g
  • 15%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 19.5 g
  • 30%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 16.6 g
  • 33%
  • Sodium
  • 349 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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