Baked Fettuccine Food

BAKED FETTUCCINE LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
• In a large skillet, brown beef over medium heat. Drain fat from pan, and transfer meat to a bowl. In the same skillet, cook onion and bell pepper in butter until tender. Stir in tomatoes, mushrooms, olives, and beef, and season with oregano. Simmer for 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Arrange half of the cooked fettuccine in the prepared dish, top with half of the beef and vegetable mixture, and sprinkle with 1/2 cup of Cheddar cheese and 1/2 cup of mozzarella cheese. Repeat layers. Mix together soup and beef broth until smooth, and pour over casserole. Sprinkle with Parmesan cheese.
• Bake in preheated oven for 30 to 35 minutes, or until heated through.

CREAMY BAKED FETTUCCINE WITH ASIAGO AND THYME

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.

BAKED FETTUCCINE

Steps:

• Cook fettuccine according to package directions and drain.
• Place in a buttered 2-quart casserole. Add the rest of the ingredients in the order given, stirring each time after adding each ingredient.
• Note: You could also use just one of the cheeses, either 1 cup Romano or 1 cup Parmesan, depending on what you have on hand.
• Bake, uncovered, at 350°F for 30-45 minutes, stirring occasionally.

BAKED FETTUCCINE

Steps:

• Place fettuccine in large mixing bowl. Add mozzarella, melted butter, 3/4 cup cream, salt and pepper and 1/2 cup parmesan cheese. Toss until well combined. Pour into buttered baking casserole dish. Top with remaining cream and parmesan cheese. Dot with butter. Bake at 350 degrees for 40 minutes or until thoroughly heated thru.

BAKED FETA PASTA

Steps:

• Preheat the oven to 400 degrees F.
• Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
• Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
• As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it's okay if some of the oil isn't fully integrated). Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.

GIADA'S CREAMY BAKED FETTUCCINE WITH ASIAGO AND THYME

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.

BEEF FETTUCCINE DINNER

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Add water; bring to a boil. Stir in the fettuccine mix, tomato sauce and chili powder. Return to a boil. Reduce heat; simmer, uncovered, for 7 minutes or until thickened. , Stir in corn and 2/3 cup cheese; heat through. Sprinkle with remaining cheese.

CHEESY BAKED FETTUCCINE WITH BACON

Steps:

• Preheat oven to 350 degrees.
• Cook pasta until al dente according to package directions.
• In a large saucepan or grill pan, cook bacon until very crisp.
• Remove bacon from pan and chop into small pieces.
• Using the same pan, add onion and garlic and sauté until browned.
• In a large bowl, mix the mozzarella, Colby jack, and ricotta cheeses. Remove and reserve ½ cup of the cheese mix.
• In the same large bowl, add bacon, diced tomatoes, onion and garlic mix, marinara and all spices. Blend well. Add drained pasta and toss completely.
• Spread the reserved cheese mix across the top.
• Spread the butter along the bottom and sides of a large casserole pan.
• Cover with foil and bake for 25 minutes.
• Uncover and bake an additional 10 minutes.
• Serve warm and enjoy!

BAKED PASTA

Steps:

• In a Dutch oven or large frying pan, cook and stir ground beef until brown. Add garlic, tomato sauce, gravy, cream, Parmesan cheese, oregano and basil. Simmer for 30 minutes.
• Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain.
• Combine the cooked ziti and the sauce, and spread into a greased 9x13 baking dish. Sprinkle with mozzarella cheese.
• Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, until bubbly.