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Baked Fettuccine Alfredo

Fettuccine Alfredo isn’t a difficult dish to prepare, but as a one-dish recipe it’s nearly foolproof. This dinner doesn’t even require boiling the pasta!

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Ingredients

FOR THE FETTUCCINE, COMBINE:

STIR IN:

FOR THE TOPPING, COMBINE:

Obviously fettuccine is standard in this dish, but you can use other long-stranded pasta and some tubes like penne, as long as they're fully submerged.

Instructions

Preheat oven to 400°.

For the fettuccine, combine fettuccine, broth, water, garlic, zest, lemon juice, and salt in a 9×13-inch baking dish. Cover dish with foil and bake 20 minutes. Uncover dish, stir pasta with a fork, cover, and bake 20 minutes.

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.

Preheat broiler to high with rack 6 inches from element.

For the topping, combine bread crumbs, ⅓ cup pecorino, and parsley. Sprinkle topping over casserole and broil until golden, 3–5 minutes.

Be sure to submerge the pasta in the broth and water and stir it with a fork to keep it from clumping.

Be sure to submerge the pasta in the broth and water and stir it with a fork to keep it from clumping.

Stir in the half-and-half and cheese in the last 25 minutes of baking so it thickens into a sauce but isn't set.

Stir in the half-and-half and cheese in the last 25 minutes of baking so it thickens into a sauce but isn't set.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

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