Baked Fettuccine Recipes

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BAKED FETTUCCINE LASAGNA



Baked Fettuccine Lasagna image

The fettuccine pasta used in this recipe is a delicious alternative to the typical lasagna noodle. Serve with a green salad and crusty Italian bread.

Provided by MARBALET

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 10

Number Of Ingredients 14

12 ounces dry fettuccine pasta
1 pound lean ground beef
1 cup chopped onion
1 cup red bell pepper, chopped
1 tablespoon butter
1 (29 ounce) can diced tomatoes
1 (4 ounce) can sliced mushrooms
3 tablespoons chopped black olives
2 teaspoons dried oregano
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 (10.75 ounce) can condensed cream of mushroom soup
¼ cup beef broth
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
  • In a large skillet, brown beef over medium heat. Drain fat from pan, and transfer meat to a bowl. In the same skillet, cook onion and bell pepper in butter until tender. Stir in tomatoes, mushrooms, olives, and beef, and season with oregano. Simmer for 10 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • Arrange half of the cooked fettuccine in the prepared dish, top with half of the beef and vegetable mixture, and sprinkle with 1/2 cup of Cheddar cheese and 1/2 cup of mozzarella cheese. Repeat layers. Mix together soup and beef broth until smooth, and pour over casserole. Sprinkle with Parmesan cheese.
  • Bake in preheated oven for 30 to 35 minutes, or until heated through.

Nutrition Facts : Calories 365.5 calories, Carbohydrate 32.9 g, Cholesterol 55.3 mg, Fat 16.5 g, Fiber 2.8 g, Protein 21 g, SaturatedFat 7.8 g, Sodium 686 mg, Sugar 5.3 g

TO DIE FOR FETTUCCINE ALFREDO



To Die For Fettuccine Alfredo image

This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!

Provided by ERINMARIE

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 6

Number Of Ingredients 7

24 ounces dry fettuccini pasta
1 cup butter
¾ pint heavy cream
salt and pepper to taste
1 dash garlic salt
¾ cup grated Romano cheese
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
  • In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
  • Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

Nutrition Facts : Calories 964.3 calories, Carbohydrate 84 g, Cholesterol 184.2 mg, Fat 61.2 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 37.4 g, Sodium 581.6 mg, Sugar 4 g

CREAMY BAKED FETTUCCINE WITH ASIAGO AND THYME



Creamy Baked Fettuccine with Asiago and Thyme image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

1 pound fettuccine pasta
2 cups grated Asiago cheese, plus 1/4 cup
2 (8-ounce) containers creme fraiche
1 cup grated Parmesan
1 1/2 tablespoons fresh chopped thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the pasta cooking liquid.
  • In a large bowl combine the 2 cups Aiago cheese, creme fraiche, Parmesan, thyme, salt, pepper, cooked pasta, and pasta cooking liquid. Gently toss until all the ingredients are combined and the pasta is coated. Place the pasta in a buttered baking dish and sprinkle with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Let sit for at least 5 minutes and serve.

BAKED FETTUCCINE ALFREDO



Baked Fettuccine Alfredo image

Provided by Cuisine at Home

Categories     Lunch / Dinner

Yield 6 servings

Number Of Ingredients 15

FOR THE FETTUCCINE, COMBINE:
1 lb. dry fettuccine, snapped in half
2 cups low-sodium chicken broth
1 1/2 cups water
1 Tbsp. minced fresh garlic
Minced zest and juice of 1 lemon
1 tsp. kosher salt
STIR IN:
2 cups half-and-half
2 cups grated pecorino, Asiago, or Parmesan
2 tsp. black pepper
FOR THE TOPPING, COMBINE:
1/2 cup fresh bread crumbs
1/3 cup grated pecorino
1/4 cup chopped fresh parsley

Steps:

  • Preheat oven to 400°.
  • For the fettuccine, combine fettuccine, broth, water, garlic, zest, lemon juice, and salt in a 9×13-inch baking dish. Cover dish with foil and bake 20 minutes. Uncover dish, stir pasta with a fork, cover, and bake 20 minutes.
  • Stir in half-and-half, 2 cups cheese, and pepper. Cover casserole and bake 15 minutes. Remove foil, stir casserole, and bake uncovered, 10 minutes more.
  • Preheat broiler to high with rack 6 inches from element.
  • For the topping, combine bread crumbs, ⅓ cup pecorino, and parsley. Sprinkle topping over casserole and broil until golden, 3–5 minutes.

Nutrition Facts : ServingSize 6 servings, Calories 648, Fat 25g, Carbohydrate 68g, Fiber 3g, Protein 33g, SaturatedFat 15g, Sodium 1222mg, Cholesterol 74mg

BAKED FETTUCCINE



Baked Fettuccine image

I got this recipe from a friend. I always get asked the recipe when I take it to potlucks. This is good with your favorite fried chicken recipe.

Provided by CookingONTheSide

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

1 (12 ounce) box fettuccine pasta
1/2 cup butter, melted
1 teaspoon garlic salt
1 tablespoon parsley flakes
1/2 cup romano cheese, grated
1/2 cup parmesan cheese, grated
1 pint half-and-half cream

Steps:

  • Cook fettuccine according to package directions and drain.
  • Place in a buttered 2-quart casserole. Add the rest of the ingredients in the order given, stirring each time after adding each ingredient.
  • Note: You could also use just one of the cheeses, either 1 cup Romano or 1 cup Parmesan, depending on what you have on hand.
  • Bake, uncovered, at 350°F for 30-45 minutes, stirring occasionally.

Nutrition Facts : Calories 475.1, Fat 30.2, SaturatedFat 18.3, Cholesterol 128, Sodium 397.3, Carbohydrate 36.8, Fiber 0.1, Sugar 0.3, Protein 14.8

BAKED FETTUCCINE



Baked Fettuccine image

I have made this for years for special occasions and it is so easy as you can prepare ahead of time...I sometimes use medium size egg noodles instead of fettuccine...I got this recipe from a cookbook of mine called Special Occasions.

Provided by CIndytc

Categories     High In...

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb fettuccine, cooked and drained
1 lb mozzarella cheese, shredded
1/2 cup butter, melted
salt and pepper
2 cups whipping cream
1 cup parmesan cheese, shredded
2 tablespoons butter, softened

Steps:

  • Place fettuccine in large mixing bowl. Add mozzarella, melted butter, 3/4 cup cream, salt and pepper and 1/2 cup parmesan cheese. Toss until well combined. Pour into buttered baking casserole dish. Top with remaining cream and parmesan cheese. Dot with butter. Bake at 350 degrees for 40 minutes or until thoroughly heated thru.

Nutrition Facts : Calories 1033.7, Fat 73.6, SaturatedFat 44.1, Cholesterol 297.8, Sodium 911.2, Carbohydrate 58.7, Fiber 2.5, Sugar 2.5, Protein 35.8

EASY VEGETABLE BAKED PASTA



Easy Vegetable Baked Pasta image

Vegetable baked pasta loaded with veggies, pockets of ricotta cheese, and topped with melty mozzarella. The vegetables you use can be adapted based on seasonality, check our article above for more suggestions. For a vegan variation, leave out the ricotta and mozzarella and instead stir a couple of tablespoons of nutritional yeast into the marinara sauce.

Provided by Adam and Joanne Gallagher

Categories     Dinner

Time 30m

Yield Makes 8 servings

Number Of Ingredients 11

1 pound dried pasta; try penne, rigatoni, or ziti pasta
1 tablespoon extra virgin olive oil
1/2 medium onion, about 6 ounces
2 small bell peppers, about 8 ounces
8 ounces mushrooms, 1 1/4 cups sliced
1/2 teaspoon fennel seeds or ground fennel, see notes
3 cups marinara sauce or use 1 (28-ounce) jar store-bought sauce
Handful of fresh basil leaves, torn or coarsely chopped
6 tablespoons ricotta cheese
2 cups coarsely shredded cheese; try mozzarella, fontina cheese or an Italian blend
Salt and fresh ground black pepper

Steps:

  • Heat the oven to 350 degrees Fahrenheit. If you have an oven-safe 12-inch deep skillet, you can cook the veggies and bake the pasta in it. If you do not, prepare a 3-quart baking dish by lightly greasing with olive oil.
  • Bring a large pot of salted water to a boil, and then cook the pasta. Check the package for cook time, but cook the pasta two minutes less than what is recommend on the box (it will continue to cook in the oven). Before draining the pasta, reserve 1/2 cup of the pasta water.
  • While the pasta cooks, prepare the vegetables. Slice the onions and bell peppers into 1/4-inch thick slices.
  • Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Chop into 1/4-inch slices or, if there are larger mushrooms like portobello, cut into 1/4-inch cubes.
  • Heat a wide skillet over medium-high heat. Add the oil then add the mushrooms, in one layer, and cook until browned on one side, 3 to 5 minutes. Stir then add the onions and peppers. Cook another 3 to 5 minutes or until the veggies are starting to soften and have some browned edges. Season to taste with salt and black pepper (I usually add 1/4 teaspoon of each).
  • Stir the fennel, marinara sauce, and basil into the vegetables. If your skillet is large enough, toss in the pasta and if the mixture seems dry, add a splash of the reserved pasta water. If the skillet is too small, combine the sauce and pasta in a bowl. Adjust with pasta water, and then add to a baking dish.
  • Taste the pasta and adjust with more salt and pepper. Tuck spoonfuls of ricotta around the pasta, and then top with the mozzarella cheese. Bake the pasta, uncovered, until the cheese melts and is bubbling, 20 to 25 minutes.

Nutrition Facts : ServingSize 1/8 of the dish, Calories 354, Fat 5.9g, SaturatedFat 1.6g, Cholesterol 13mg, Sodium 731.4mg, Carbohydrate 54.5g, Fiber 5.2g, Sugar 8.9g, Protein 20.3g

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