Lunch / Dinner
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!
FOR THE FETTUCCINE, COMBINE:
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.
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.
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.
% Daily Value*
Total Fat 25g 38%
Saturated Fat 15g 75%
Cholesterol 74mg 24%
Sodium 1222mg 50%
Carbs 68g 22%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.