Creamy Baked Fettuccine With Asiago Recipes

CREAMY BAKED FETTUCCINE WITH ASIAGO AND THYME

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.

GIADA'S CREAMY BAKED FETTUCCINE WITH ASIAGO AND THYME

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.

CREAMY BAKED ASIAGO CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Place chicken breasts in the prepared baking dish. Whisk together Asiago cheese, mayonnaise, Greek yogurt, wine, oregano, garlic powder, onion powder, and nutmeg in a small bowl. Pour evenly over chicken breasts.
• Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with black pepper, balsamic vinegar, and additional Asiago cheese just before serving.

BETTER FETTUCCINE WITH CREAMY ASIAGO SAUCE

Steps:

• Boil Pasta according to the directions.
• When done drain and put back in the pan on Med to Med- High heat, add all ingredients and stir thoroughly until you see cheese getting stringy. You can add more Cheese if you like. If you are talented, you can make the sauce while pasta is cooking-but I have found this technique is better.

CREAMY BAKED ASIAGO-GOUDA FETTUCCINE

Steps:

• Cook fettuccine in large pot of salted water until tender but firm to the bite, about 10 minutes; drain well.
• While pasta is cooking, in small skillet, saute shallots and garlic in 1 T butter over medium heat until tender; set aside.
• After fettuccine is done cooking, drain well in colander and then pour back into the same pot.
• Add the 6 T melted butter and coat pasta well.
• Next add the shallot mixture, parsley flakes, cayenne pepper and ground nutmeg; stir well.
• Next, add 1 cup grated Asiago cheese and 1 cup grated smoked Gouda cheese and combine well.
• Next, add the half-and-half and milk and combine well.
• Let the fettuccine sit for about 15 minutes so that the pasta soaks up the flavors of the sauce mixture.
• Bake, uncovered, at 350 degrees F for about 25 minutes, stirring occasionally.
• Enjoy!
• Let sit for about 5 minutes and serve.