Best Creamy Baked Fettuccine With Asiago And Thyme Recipes

Giada's Creamy Baked Fettuccine With Asiago and Thyme image

Provided by Lil Miss Nikki

Categories < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb fettuccine pasta
2 cups grated asiago cheese, plus 1/4 cup
2 (8 ounce) containers creme fraiche (or can substitue for Sour Cream)
1 cup grated parmesan cheese
1 1/2 tablespoons chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

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-Gouda Fettuccine image

Provided by CookingONTheSide

Categories < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb fettuccine pasta
1 tablespoon butter
2 shallots, finely chopped
2 garlic cloves, minced
6 tablespoons butter, melted
1 teaspoon garlic salt
1 tablespoon parsley flakes
1/8 teaspoon ground cayenne pepper
1/4 teaspoon ground nutmeg
1 cup asiago cheese, grated
1 cup smoked gouda cheese, grated
1 cup half-and-half
1 cup milk

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.