Creamy Baked Asiago-Gouda Fettuccine

5.0(10)

Let your taste buds experience the very flavorful combination of Asiago and smoked Gouda cheeses, which team up to make this dish extra-special. The pasta sauce is a bit liquidity before baked, but it reduces down to a thicker sauce consistency. This fettuccine is rich, creamy and tastes wonderful. It is filling enough for a meatless dinner. It is quick enough for a weekday meal, but delicious to serve to company. Pair it with steamed veggies or a salad. Update: I have edited this recipe as a result of a couple of the reviewers' suggestions.

by CookingONTheSide·published 2008-01-30

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Servings

6 serving(s)

Total time

50 min

prep 25 min

Calories / serving

490 kcal

Ingredients (13)

serves

1 lb fettuccine pastafettuccine
1 tablespoon butterbutter
2 shallots, finely choppedshallot
2 garlic cloves, mincedgarlic
6 tablespoons butter, meltedbutter
1 teaspoon garlic saltsalt
1 tablespoon parsley flakesparsley
1/8 teaspoon ground cayenne pepperpepper
1/4 teaspoon ground nutmegnutmeg
1 cup asiago cheese, gratedasiago
1 cup smoked gouda cheese, grated
1 cup half-and-half
1 cup milkmilk

Instructions (11 steps)

01Cook fettuccine in large pot of salted water until tender but firm to the bite, about 10 minutes; drain well.
02While pasta is cooking, in small skillet, saute shallots and garlic in 1 T butter over medium heat until tender; set aside.
03After fettuccine is done cooking, drain well in colander and then pour back into the same pot.

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Rich recipe — supports nutrition-aware planning.