Creamy Baked Asiago-Gouda Fettuccine

3stars. This recipe has great potential. I don't believe it came out for me as it was described..it was not really creamy. The pasta seemed to have soaked up all of the sauce, and my cheese was not uniformly melted, I had lumps of cheese throughout. I would have liked to have seen some garlic sauteed with the shallots instead of the garlic salt. I found it difficult to stir the ingredients into the casserole dish without it going everywhere and ended up putting it all back in the pasta pot before adding the liquids, whick worked out much better. Maybe my dish was too small, but I used a 2 qt. casserole as suggested. For a baked pasta dish, I found using fettuccine an odd choice, and probably would use a pasta such as bowties or penne. It's awkward to serve it after it was baked. I think if this was made not as a baked dish, but an actual sauce made to pour over cooked pasta and serve, it would have worked better for me. I can see it being a wonderful sauce. I'm sorry this didn't work out better for me. Good Luck in the contest!

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3 stars I think the instructions for this recipe could be simplified tremendously. First of all, instead of adding everything separately into the baking pan and mixing each time (made the pan really messy before putting into oven), I think it would be a whole lot easier to put all the ingredients into the pot the pasta has boiled in, mix it there, and then empty into your prepared baking pan. Also, the recipe specifies 2 shallots, finely chopped. How much is that exactly? Shallots don't come in a uniform size. Here in Greece we can get very small ones to really enormous ones that would measure about 1 1/2 cups when chopped. So, which one is it? I went with what I thought my family would like and added a 1/2 cup for a half batch of this recipe, but I wish the chef had been more specific here. Also, the chef suggests allowing the pasta to sit in the sauce for about 1/2 an hour before baking to absorb flavours. The emphasis is on the optional, but you do get the idea that the dish will be better this way, so why not change the instructions to just let the pasta sit in the sauce while you preheat your oven? It won't be 1/2 an hour, but it will be a good 15 minutes, and that is bound to improve the flavour of the pasta as per the instructions. Finally, I found that my pasta had already absorbed nearly all the sauce while it was resting for that 15-20 minute period for the oven to heat. I stuck to the recipe, but turned the oven off after 15 minutes as my pasta was already too dry, so I think the liquid measurement may need some adjusting upwards if you want a creamy pasta. The flavour is fine, certainly cheesy enough, but the recipe stills needs some work.

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We loved this! I loved the combination of the two cheeses together, and loved that I didn't have to make a stovetop cream sauce for this dish. It made for a wonderful meal with bread and a salad. Thank you!

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Delish! I love smoked gouda, asiago and fettuccine so this was bound to be a hit at my house. It was simple and I loved the idea that it was baked, which gave me plenty of time to make a salad. Thanks Lainey for another great recipe. Made for ZWT4.

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Wow! This was really good. We think you did a knockout job on this recipe. The edits you made must be perfect, since I can't think of anything you could do to really improve this recipe. Wonderful as is. We served ours with some chicken breast that was pre-cooked, sliced and placed on top of the pasta. Everyone enjoyed. Thanks for sharing. ~Sue

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This made a quick weeknight dinner. I used spinach fettuccine as that is what I had on hand. Some of the cheese was reserved and sprinkled over the top of the dish the last few minutes of cooking.

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I made this for my DH and he loved it! I can goof easily making cream sauces so I loved the directions for this recipe. I did need to bake a few minutes longer but well worth the wait. I think this would be nice with chicken breast tenderloins if you wanted a meal with meat. Thank you Lainey for a wonderful dinner for DH.

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This fettuccine is rich, creamy and tastes wonderful. I loved that it baked in the oven with just having to stir it a couple of times. Mine was done in about 30 minutes. It makes a filling and satisfying meal that I will make again.

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We loved this! I was thinking my kids might not like the smoky flavor, but they thoroughly enjoyed it and asked for more! I didn't add the pecans due to family preference. THank you!!

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This recipe is a keeper. I thought the liquid would not absorb but it did and the result was a creamy and delicious dish with great flavor. I loved the melted cheese on top. It was a hit with my family for dinner.

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