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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This baked fettuccine dish is cheesy, and creamy, and comes out perfectly every time. Try using Asiago and provolone in place of the Romano and mozzarella! Ingredients:
1 (16 ounce) package dry fettuccine pasta |
1 tablespoon butter |
1/2 onion, finely chopped |
1 cup heavy cream |
1/2 cup grated parmesan cheese |
1/2 cup grated romano cheese |
salt and freshly ground black pepper to taste |
1 cup shredded mozzarella cheese |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
3. In a skillet over medium heat, melt the butter, and cook the onion until tender. Stir in the fettuccine, heavy cream, 1/4 cup Parmesan cheese, 1/4 cup Romano cheese, salt and pepper. Transfer to the prepared dish. In a bowl, mix the remaining Parmesan, remaining Romano, and mozzarella. Sprinkle the cheese mixture over the fettuccine mixture.
4. Bake 15 minutes in the preheated oven, until bubbly and golden brow.
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