Baked Fettucheesy

Baked Fettucheesy

23
veggigoddess 8

"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

30 m servings 428 cals
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Original recipe yields 8 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • 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.

Reviews

23
  1. 33 Ratings

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Most helpful positive review

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...

Most helpful critical 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...

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...

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 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...

I don't thnk you recipe critics understand that the sauce for fettuccini is supposed to be a very little amount as it is very rich, this is not down home mac and cheese. It is also a plain di...

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 t...

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 ...

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.