- Pasta bakes
- Cheese pasta bakes
An incredibly indulgent vegetarian pasta, made by baking fettucine in a rich and creamy cheese sauce. Enjoy with a side salad and crusty bread, if desired.
32 people made this
- 450g fettuccine pasta
- 15g butter
- 1/2 onion, finely chopped
- 250ml double cream
- 40g grated Parmesan cheese
- 60g grated Pecorino Romano cheese
- salt and freshly ground black pepper to taste
- 120g grated mozzarella cheese
MethodPrep:15min ›Cook:25min ›Ready in:40min
- Preheat oven to 180 C / Gas 4. Lightly grease a medium baking dish.
- Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, melt the butter in a medium frying pan and cook the onion until tender. Stir in the fettuccine, double cream, 4 tablespoons Parmesan, 4 tablespoons Pecorino Romano, salt and pepper. Transfer to the prepared dish.
- In a bowl, mix the remaining Parmesan, remaining Pecorino Romano and mozzarella. Sprinkle the cheese mixture over the fettuccine mixture. Bake 15 minutes in the preheated oven, until bubbly and golden brown.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Reviews & ratingsAverage global rating:(36)
Reviews in English (25)
I cook for a very picky and sometimes critical eaters. However, last night from the top critic....Delicious, thumbs up and its a keeper!Usually I get just a TASTY! Per usual I read other reviews first and made adjustments: I added a few strips of crumbled cooked bacon. Added 2 cloves of garlic to the onions and sauteed in the bacon fat. Added half the bacon,pepper flakes,and a dash of garlic powder to cream mixture and thickened on low. In a casserole dish I added the pasta to the sauce in several pours.(Otherwise too little sauce,I did not use all of the pasta). Sprinkled with remaining bacon and topped with cheese mixture and parsley. Will surely double the sauce next time!-08 Jan 2010
I truly must have done something wrong. I really liked the idea...and we are big cheese fans. This didn't turn out as I had hoped. I was very gritty and didn't have very much flavor. I think I will try again to see if it was my blunder or just not for us. All the same, thanks for posting.-13 Sep 2003
It was really good, but reading reviews before I cooked it kinda helped. I kept it covered with foil while baking and topped it with baked, crumbled pancetta with also doubling the sauce. I added 2 cloves minced garlic with the onions and added 1 tableapoon parsley. Turned out really really good! Thank you for the recipe!-07 Dec 2011
Cheesy Alfredo Chicken Rigatoni
Cheesy Alfredo Chicken Rigatoni is a nice change from your typical pasta dish, and is totally kid-friendly. It is also something that can totally be thrown together from mostly leftovers, if you have those in your house. We usually don&rsquot here, with the army of small boys that I&rsquom feeding, but your milage may vary!
Million Dollar CHICKEN ALFREDO PASTA
We are in full “June gloom” here in Carlsbad/San Diego. It was sprinkling last night as I was driving home which had me craving comforting, carby pasta. So, although, it’s summer, I think we need to indulge just a little bit longer with this sensational Chicken Alfredo Bake- because pasta is always a good idea and THIS million dollar pasta is one for the recipe binder.
This Chicken Alfredo Bake joins my Classic Lasagna, One Pot Chili Mac, Cheesy Tortellini Al Forno and Cheesy Taco Pasta Bake as a richly satisfying and decadently delicious pasta BUT its hidden layer of decadence elevates it to the Million Dollar Club. Both my Million Dollar Macaroni and Cheese and my Million Dollar Baked Penne feature a cheesy middle layer of sour cream and provolone. I know it might sound odd, but this combination is sensational – and readers agree.
So, when I was making this chicken Alfredo recipe, I knew this sublime layer would elevate it the BEST Chicken Alfredo Bake with a dreamy, creamy center surrounded by Alfredo slathered noodles – queue face plant.
As the pasta bakes, the provolone melts, adding a depth of unbelievable CHEESINESS as the sour cream melts, it adds a tantalizing layer of CREAMINESS. This creaminess blends into each forkful – so you don’t taste distinguishable cream cheese or provolone – just distinguishable million dollar YUM.
This Chicken Alfredo Bake is also relatively quick to prepare – you make the Alfredo Sauce while the pasta boils, stir in your shortcut rotisserie chicken and pasta – then assemble. Now just sit back and wait for bubbly gooey Parmesan, mozzarella, Alfredo perfection. It’s a long wait.
- 3 skinless, boneless chicken breast halves
- 1 (8 ounce) package penne pasta
- ½ (16 ounce) jar Alfredo sauce
- 1 ½ cups shredded mozzarella cheese, divided
- ¼ cup milk
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 cup shredded Cheddar cheese
Preheat the oven to 350 degrees F (175 degrees C).
Place chicken into a pot and cover with water. Bring to a boil over high heat reduce heat and simmer until no longer pink in the centers and juices run clear, about 15 minutes.
At the same time, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Drain cooked chicken and cut into bite-size pieces.
Place chicken, noodles, Alfredo sauce, 1/2 mozzarella cheese, milk, onion powder, and garlic powder in a large bowl and mix well. Pour into a 1 1/2-quart casserole dish. Layer remaining mozzarella cheese and Cheddar cheese on top.
Crawfish Velveeta Fettuccine
Here's another delicious recipe that is a popular dish down south along the Coast and appropriate for Fridays during Lent. If you aren't a fan of crawfish, shrimp is an excellent substitute here.
Here comes the soapbox folks - y'all know I gotta do it! Whenever possible, try to purchase Certified Cajun Louisiana bred crawfish or Wild American shrimp. It's miles better than the imported stuff and there really is a huge taste difference. During crawfish season here along the Gulf Coast, there are dozens of places you can pick up 5 to 10 pound bags of freshly boiled, good and spicy crawfish, and those are the absolute best for any crawfish dish. There is simply no comparison to the frozen variety even for Certified Cajun. But, I also know that many of you don't have that kind of access to fresh seafood, and frankly, it's lots more convenient to buy crawfish tails already cleaned and ready. Even we do that more often down here, because honestly, you have to peel a LOT of crawfish to get a pound of tails!
Superstores in this country are notorious for carrying mostly all foreign sources of fish, shrimp and crawfish - and in truth, most folks don't even realize that they are eating imported seafood. Flip your frozen tilapia package over, look at the very bottom of the back of the package and it will tell you the country of origin. Look closely at the labels, and ask for Wild American Shrimp and frozen Louisiana crawfish tails at your grocery store. It may cost a bit more but you'll be supporting our country, and with the cheaper foreign product, quality, and taste really do suffer. If enough people stop buying the foreign stuff, the prices for fresher American seafood will come down!
Okay. on to the recipe! Cook the fettuccine according to the package direction for al dente. Drain, rinse well and set aside to fully drain. Chop up the trinity.
Melt the 1/2 stick of butter.
Toss in the onion, celery and bell pepper.
Stir in 3 tablespoons of flour and cook for about 3 minutes.
Add the garlic and cook another couple minutes.
Add in a small palmful of dried parsley and Cajun seasoning, if using.
Stir together well and simmer on low for about 30 minutes.
Add 3/4 cup of half and half.
. cooking over low until cheese has melted.
And stir together to mix well.
Transfer to a baking dish that has been sprayed with non-stick cooking spray.
Sprinkle a bit of Parmesan cheese on top.
And bake, uncovered at 350 degrees for 20 to 30 minutes, or until bubbly.
Check out more of my crawfish recipes on Pinterest!
If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!
Recipe: Crawfish Velveeta Fettuccine
- 1 pound of fettuccine noodles
- 1/4 cup (1/2 stick) of unsalted butter
- 1 cup of diced onion
- 1/4 cup of diced celery
- 1/2 cup of diced green bell pepper
- 3 tablespoons of flour
- 1 tablespoon of minced garlic, or to taste
- 1 to 2 level tablespoons of dried parsley flakes
- 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
- 1 pound package of peeled crawfish tails , drained but not rinsed
- 3/4 cup of half and half
- 1 pound of Velveeta Mexican style cheese, cubed
- 2 tablespoons of Parmesan cheese
Bring a pot of well salted water to a rolling boil and cook the fettuccine to al dente according to the package directions. Drain, rinse well, and set aside to fully drain. Butter or spray a 2 quart casserole dish or oblong pan with non-stick spray set aside.
Meanwhile, in a large skillet over medium heat, melt the butter. Add the chopped onion, celery and bell pepper and cook until softened. Stir in the flour and cook for about 3 minutes. Add the garlic and cook another 2 minutes. Add the parsley, Cajun seasoning and crawfish tails and cook on a low simmer for about 30 minutes. Add in the half and half and cubed Velveeta, and continue cooking over low until the cheese is melted. Add the cooked and drained fettuccine and stir well to combine. Transfer to the prepared baking dish and sprinkle with a light covering of Parmesan cheese. Bake uncovered at 350 degrees for about 20 to 30 minutes, or until bubbly.
Serve with a nice mixed garden salad.
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- 6 ounces dry fettuccine pasta
- 1 (8 ounce) package cream cheese
- 6 tablespoons butter
- ½ cup milk
- ½ teaspoon garlic powder
- salt and pepper to taste
- 2 skinless, boneless chicken breast halves - cooked and cubed
- 2 cups chopped fresh broccoli
- 2 small zucchini, julienned
- ½ cup chopped red bell pepper
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente drain.
While pasta is cooking, melt cream cheese and butter in a skillet over low heat. Stir until smooth. Stir in milk, and season with garlic powder, salt, and pepper. Simmer for 3 minutes, or until thickened, stirring constantly.
Mix in chicken, broccoli, zucchini, and red pepper. Cook 3 minutes over medium heat, then reduce heat, and simmer 5 minutes, or until vegetables are tender. Serve over fettuccine.
Heat oven to 350. Spray baking dish square 8 or oval dish with cooking spray. Cook pasta as directed and drain.
Melt butter in a saucepan over medium heat. Stir in flour. Gradually stir in broth. Heat to boiling, stirring constantly remove from heat.
Stir in half-and-half and 1/2 cup grated parmesan cheese. Stir in chicken, tomatoes, and bacon. Add pasta to chicken mixture toss gently to mix well.
Spoon into baking dish. Sprinkle with 3 tablespoons of parmesan cheese. Bake uncovered for about 30 minutes or until hot in the center. Serve and devour!
How To Make Cheesy Italian Sausage Pasta Bake
For this easy Italian main dish, you need the following ingredients:
- 1 &ndash 12 ounce package sausage
- 3 cups pasta uncooked (I used Conchiglie)
- 8 ounces shredded mozzarella cheese
- 1 &ndash 24 ounce jar tomato & basil spaghetti sauce
- 3 fresh basil leaves
To make the Italian Sausage Pasta, start with your favorite sausage and grill it. While it is cooking, prepare some pasta &ndash you want to cook it until it is al dente.
Doesn&rsquot the sausage look beautiful? Let it cool for a couple of minutes and then cut it into 1/2 inch slices.
Next, drain your pasta and return it to the pot. Add the sausage, a jar of your favorite spaghetti sauce (tomato & basil is a good flavor), and 3 basil leaves that have been cut using a chiffonade technique.
To the pot, add some shredded mozzarella cheese. (I used fresh mozzarella and found it to be too cheesy and clumpy. The shredded should create better results.) Pour the pasta into your favorite casserole dish and bake for about 20 minutes.
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A dash of flavour
Nothing accompanies a meal better than a creamy potato bake but the idea of making one goes out the window when trying to lose weight, or does it? Not necessarily!!
This is a version of a potato bake that we make that is very much like the tradition version. Made without using cream it still has all the familiar characteristics - it's rich, creamy and very morish.
Cheesy Onion Potato Bake
ProPoints per serve: 5
1 kilogram potatoes
1 large brown onion, sliced
120 grams grated reduced fat cheese
1 cup skim milk
2 teaspoons chicken stock powder
1 tablespoons dried parsley flakes
freshly ground black pepper
Preheat oven to 180 degrees Celsius.
Spray a 20 x 20cm square casserole dish or similar with cooking spray.
Peel potatoes and evenly thinly slice.
Place 1/4 of the potatoes in a layer at the bottom of the baking tray. Cover with 1/3 of the onion slices and then sprinkle with 1/4 of the cheese. Repeat layers of potato, onion and cheese. The last layer should be potato and cheese.
Combine milk, stock powder, parsley and pepper, mixing well. Pour gently and evenly over potato layers.
Cover with foil and bake in oven for 30 minutes. Remove foil and continue to cook for another 15 minutes or until cheese is golden and potatoes tender.
I love this potato bake. A bit lighter on the calories is a good thing for me right about now. My dad is huge on potatoes so I'll be trying out soon, that is for sure!
This is great. Just found your blog and I have to say I love it.
Eating this was like eating little bites of heaven! Of course, I couldn't resist making some of my own changes, but I kept the same basic recipe. Yum. thanks for posting this!