Best Baked Fettuccine Alfredo Recipes

Baked Fettuccine Alfredo image

Provided by Lynnda Cloutier

Time 1h10m

Number Of Ingredients 12

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

Steps:

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

Baked Fettuccine Alfredo With Tomatoes, Spinach & Cheese image

Provided by prolifemom

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

12 ounces uncooked fettuccine
2 tablespoons butter or 2 tablespoons margarine
1 medium onion (chopped)
2 garlic cloves (minced)
1/2 teaspoon salt
1 (14 1/2 ounce) can stewed tomatoes (undrained)
1 (14 1/2 ounce) can Italian-style diced tomatoes (undrained)
1 (10 ounce) box frozen chopped spinach (thawed, squeezed to drain)
1 cup whipping cream
1/4 teaspoon nutmeg
1 cup shredded swiss cheese

Steps:

Heat oven to 400°F Cook and drain fettuccine as directed on package.
Meanwhile, in 10-inch skillet, melt butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in garlic, salt and both cans of tomatoes. Cook 5 minutes, stirring occasionally, until tomatoes are thoroughly heated.
In ungreased 13x9-inch (3-quart) glass baking dish, spread half of the fettuccine. Layer with all of the spinach and half of the tomato mixture. Repeat with layers of remaining fettuccine and tomato mixture.
Add nutmeg to cream, and pour over top of casserole; sprinkle evenly with cheese.
Bake uncovered 20 to 25 minutes or until thoroughly heated and cheese is melted.

Nutrition Facts : Calories 779.2, Fat 40.1, SaturatedFat 23.5, Cholesterol 193.4, Sodium 945.8, Carbohydrate 83.8, Fiber 8, Sugar 12.6, Protein 25.6

Fettuccine Alfredo - Baked Recipe - (4.6/5) image

Provided by cweeks

Number Of Ingredients 16

For the Fettuccine, combine:
1 lb. dry fettuccine, snapped in half
2 Cups chicken broth
1 1/2 cups water
1 Tbsp, minced fresh garlic
Minced zest and juice from 1 lemon
1 tsp Kosher salt
Stir in:
2 cups half & half
2 Cups grated pecorino, Asiago, or parmesan cheese
2 tsp black pepper
optional : cooked chicken
For the topping:
1/2 Cup fresh bread crumbs
1/3 Cup grated pecorino cheese
1/4 Cup chopped fresh parsley

Steps:

Preheat oven to 400 For the fettuccine, combine pasta, broth, water, garlic, zest, lemon juice, and salt in a 9x13 in baking dish. Cover dish with foil and bake 20 min. Uncover dish, stir pasta with a fork, cover, and bake 20 minutes. Stir in half & half, 2 cups cheese and pepper. Cover casserole and bake 15 minutes. Remove foil, stir casserole and if still thin, bake, uncovered, 10 minutes more. Preheat broiler to high with rack 6 inches from element. For the topping, combine bread crumbs, remaining pecorino, and parsley. Sprinkle topping over casserole and broil until golden, 3-5 minutes. 648 calories per serving