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Baked Fettuccine




Source of Recipe


Above and Beyond Parsley


Recipe Introduction


I make this every Christmas for dinner. I like the recipe as you can make it the day before and bake 30 minutes before serving.


List of Ingredients




1 lb fettuccine ( I like to use the fresh fettuccine in the dairycase)
1/4lb provolone cheese, grated
1/4 lb guyere cheese, grated
1/4 lb parmesan or fontina cheese, grated
1/4 lb mozzarella cheese, grated
4 T. bread crumbs
4 T. butter melted
1 1/2 c. heavy cream (can substitue half and half)

Recipe



Bring a large pot half filled with water to a boil and cook pasta until al dente. Drain well. In a 2 or 3 qt casserole mix the 4 cheeses (reserving 2 T. parmesan) and set aside.

Toss pasta with 2 T. of the melted butter and add gradually to cheese mixture. Smooth top of casserole and pour cream over all. Sprinkle with the bread crumbs that have been browned in 2 T. of the butter.

Top with parmesan cheese.

Bake 400 degrees for 20 to 30 minutes. If top begins to brown, cover with foil during the last ten minutes of baking.


Note with recipe., Comfort food for contempory tastes. Although best served immediately this dish may be prepared 24 to 48 hours in advance and baked before serving. Serve it as a main entree with salad and bread or a side dish with fish or poultry.