Creamy Baked Fettuccine with Asiago and Thyme

I like this. The cheese is very flavorful. The creaminess is a bit grainy in texture, but I think that is the nature of the dish since it is not a roux-based creaminess. I like it better as a fettuccine because the baked pasta is beautiful and it is a creamy stuffed pasta covered in cream. Also, there is another baked shell dish in this show. The pasta sauce is a bit liquid before baked, but it reduces down to a thick sauce consistency. It is not as thick or solid as a baked ziti.

TOTAL TIME: 35 min
Prep: 10 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 1/2 tablespoons fresh chopped thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

4

Newest Ratings and Reviews

Read all 6 reviews

  • on March 17, 2014

    Flag

    Heavy and greasy. Not my cup of tea.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 06, 2011

    Flag

    It was tasty, but it is not one of my favorite Giada recipes. Using a different type of pasta noodle might be better. The fettuccine makes it a little bit messy when cutting into it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on June 30, 2011

    Flag

    I made this recipe as a main dish for my family. Everyone enjoyed it very much. It is creamy, rich, and full of wonderful cheese flavor. I think the next time I would serve it as a side dish because of just how rich and filling it is.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.