baked fettuccine alfredo
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Obviously fettuccine is standard in this dish, but if you have any other long stranded pasta, you can use that instead. Some tube shaped pasta, like penne is fine,too, as long as they’re fully submerged.from cuisine at home, I think
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yield
6 serving(s)
prep time
10 Min
cook time
1 Hr
method
Bake
Ingredients For baked fettuccine alfredo
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1 lb. dry fettuccine, snapped in half
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2 cups low sodium chicken broth
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1 1/2 cups water
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1 tbsp. minced fresh garlic
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minced zest and juice of 1 lemon
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1 tsp. kosher salt
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2 cups half and half
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2 cups grated pecorino, asiago, or parmesan cheese
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2 tsp. black pepper
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1/2 cup fresh bread crumbs
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1/3 cup grated pecorino cheese
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1/4 cup chopped fresh parsley
How To Make baked fettuccine alfredo
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1Preheat oven to 400.
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2For fettuccine, mix pasta, broth, water, garlic, zest, lemon juice and salt in a 9 x 13 inch baking dish. Cover dish with foil and bake 20 minutes. Uncover dish; stir pasta with fork, cover and bake 20 minutes.
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3Stir 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.
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4Preheat broiler to high with rack 6 inches from element. For the topping, mix bread crumbs, 1/3 cup pecorino, and parsley. Sprinkle topping over casserole and broil til golden, 3 to 5 minutes. Serves 6
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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