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baked fettuccine alfredo

a recipe by
Lynnda Cloutier
Mission Viejo, CA

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

serves 6
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For baked fettuccine alfredo

  • 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
  • 2 cups half and half
  • 2 cups grated pecorino, asiago, or parmesan cheese
  • 2 tsp. black pepper
  • 1/2 cup fresh bread crumbs
  • 1/3 cup grated pecorino cheese
  • 1/4 cup chopped fresh parsley

How To Make baked fettuccine alfredo

  • 1
    Preheat oven to 400.
  • 2
    For 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.
  • 3
    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.
  • 4
    Preheat 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

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