Baked Pasta With Cream And Parmigiano Reggiano Recipes
BAKED PASTA WITH CREAM & PARMIGIANO REGGIANO
This dish is essentially a baked version of fettuccine alfredo; you can't help but notice the similarity when you take the first bite.
Provided by Johanne Killeen
Categories Main Course
Yield four as a main course.
Number Of Ingredients 5
Steps:
- Heat the oven to 500°F. In a large pot, bring 3 quarts of water to a boil. In a large bowl, combine the cream with all but 2 Tbs. of the cheese, 1/4 tsp. salt, and white pepper to taste. In a hot oven, the heavy cream in this recipe reduces and thickens while the Parmesan melts for an alfredo-like baked pasta.
- When the water is boiling, salt it generously and add the ziti. Undercook the pasta slightly so that it's a bit toothier than al dente, 1 to 2 minutes less than the package directions. Drain well. Add the pasta to the cream mixture. Divide among four individual shallow ceramic gratin dishes (6 to 8 inches wide). Sprinkle with the remaining cheese and dot with the butter. Bake until the pasta is bubbly and hot and the edges begin to brown, about 10 minutes. Don't overbake or the sauce may separate. Let rest for 3 to 5 minutes before serving.
Nutrition Facts : ServingSize four as a main course., Calories 610 kcal, Fat 360 kcal, SaturatedFat 25 g, TransFat 40 g, Carbohydrate 45 g, Fiber 2 g, Protein 18 g, Cholesterol 135 mg, Sodium 910 mg, UnsaturatedFat 14 g
BAKED PASTA WITH CREAM AND PARMIGIANO REGGIANO
from Fine Cooking #62. Just like fettucine alfredo but with minimal work! My whole family loves this and it's quick and easy for weeknight cooking. I usually make this in one large casserole dish rather than 4 individual ones and bake for 12 minutes or so. Serve with a Caesar salad and breadsticks for an easy and satisfying dinner.
Provided by jenpalombi
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oven to 500°F In a large pot, bring 3 quarts of water to a boil. In a large bowl, combine the cream with all but 2 Tbs. of the cheese, 1/4 teaspoons salt, and white pepper to taste.
- When the water is boiling, salt it generously and add the ziti. Undercook the pasta slightly so that it's a bit toothier than al dente, 1 to 2 minutes less than the package directions. Drain well.
- Add the pasta to the cream mixture. Divide among four individual shallow ceramic gratin dishes (6 to 8 inches wide). Sprinkle with the remaining cheese and dot with the butter.
- Bake until the pasta is bubbly and hot and the edges begin to brown, about 10 minutes. Don't overbake or the sauce may separate. Let rest for 3 to 5 minutes before serving.
Nutrition Facts : Calories 607.9, Fat 40, SaturatedFat 24.7, Cholesterol 132.6, Sodium 395.3, Carbohydrate 45.4, Fiber 1.8, Sugar 1.1, Protein 17.1
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