Giada's Creamy Baked Fettuccine With Asiago and Thyme

Submitted by Lil Miss Nikki

"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."

 

• Ready In: 35mins
• Ingredients: 7
• Serves: 6

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

directions

1. Preheat the oven to 375 degrees F.
2. 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.
3. 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.

Reviews

[mer5901]

This is a great dish. I also added a bit of garlic and next time wll add more of the fresh thyme!

 

[Starrynews]

Definitely reach and creamy. It was a lovely, warming dish. I used fat free sour cream, as it was on hand, and omitted the salt. I also used a little less cheese (personal preference). Leftovers reheated nicely the next day-- I added broccoli to make it a one-dish meal for lunch. Thank you for sharing!