Best 2 Creamy Baked Fettuccine With Asiago And Thyme Recipes

Indulge in a delectable culinary experience with our Creamy Baked Fettuccine with Asiago and Thyme, a symphony of flavors that will tantalize your taste buds. This classic Italian dish, elevated with a blend of rich cheeses, aromatic herbs, and tender pasta, promises comfort and satisfaction in every bite. Discover the secrets behind this creamy and flavorful masterpiece, along with variations and additional recipes that cater to different dietary preferences and culinary adventures. Embark on a culinary journey where creamy sauces, melted cheeses, and fresh herbs intertwine to create a symphony of taste.

Check out the recipes below so you can choose the best recipe for yourself!

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.

CREAMY BAKED ASIAGO-GOUDA FETTUCCINE

Creamy Baked Asiago-Gouda Fettuccine image

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.

Provided by CookingONTheSide

Categories < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb fettuccine pasta
1 tablespoon butter
2 shallots, finely chopped
2 garlic cloves, minced
6 tablespoons butter, melted
1 teaspoon garlic salt
1 tablespoon parsley flakes
1/8 teaspoon ground cayenne pepper
1/4 teaspoon ground nutmeg
1 cup asiago cheese, grated
1 cup smoked gouda cheese, grated
1 cup half-and-half
1 cup milk

Steps:

Cook fettuccine in large pot of salted water until tender but firm to the bite, about 10 minutes; drain well.
While pasta is cooking, in small skillet, saute shallots and garlic in 1 T butter over medium heat until tender; set aside.
After fettuccine is done cooking, drain well in colander and then pour back into the same pot.
Add the 6 T melted butter and coat pasta well.
Next add the shallot mixture, parsley flakes, cayenne pepper and ground nutmeg; stir well.
Next, add 1 cup grated Asiago cheese and 1 cup grated smoked Gouda cheese and combine well.
Next, add the half-and-half and milk and combine well.
Let the fettuccine sit for about 15 minutes so that the pasta soaks up the flavors of the sauce mixture.
Bake, uncovered, at 350 degrees F for about 25 minutes, stirring occasionally.
Enjoy!
Let sit for about 5 minutes and serve.

Tips:

For a richer flavor, use freshly grated Asiago cheese.
If you don't have heavy cream, you can substitute it with milk and a little bit of butter.
To make sure the fettuccine is cooked evenly, stir it occasionally while it's cooking.
Don't overcook the fettuccine, or it will become mushy.
To make the sauce extra creamy, add a little bit of cream cheese.
Fresh thyme is best for this recipe, but you can also use dried thyme if you don't have any on hand.
Serve the fettuccine immediately after it's baked, while it's still hot and bubbly.

Conclusion:

This creamy baked fettuccine with Asiago and thyme is a delicious and easy-to-make dish that's perfect for a weeknight meal. The combination of creamy sauce, Asiago cheese, and thyme creates a flavorful and satisfying dish that the whole family will love. So next time you're looking for a quick and easy dinner idea, give this recipe a try. You won't be disappointed!