Giadas Creamy Baked Fettuccine With Asiago And Thyme Food

CREAMY BAKED FETTUCCINE WITH ASIAGO

Creamy Baked Fettuccine With Asiago image

This creamy baked fettuccine has a blend of Parmesan and Asiago cheese, giving it tons of nutty flavor.

Provided by Giada De Laurentiis

Categories Main Course

Time 40m

Yield 6

Number Of Ingredients 7

Ingredients

1 pound fettuccine pasta
2 cups grated Asiago cheese, (plus 1/4 cup)
2 8-ounce containers creme fraiche
1 cup grated Parmesan
1 1/2 tablespoons fresh chopped thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly 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.

Nutrition Facts : ServingSize 6, Calories 493

GIADA'S CREAMY BAKED FETTUCCINE WITH ASIAGO AND THYME

Giada's Creamy Baked Fettuccine With Asiago and Thyme image

Saw this on Everyday Italian on the Food Network. Very rich and creamy! Also would be good with spinach added. NOTE If you're on a budget you can switch out the fresh cheese for the Italian Blend shredded cheese which has the Parmesan and Asiago in it and it still turns out great! Also can be made ahead of time and kept in the fridge overnight. Just top with the cheese right before baking.

Provided by Lil Miss Nikki

Categories < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

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.

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