Fettuccine Alfredo is one of our family’s very favorite pasta recipes. It’s creamy and cheesy and never fails to impress…but it was recently upstaged.
We whipped up cheesy Alfredo-inspired sauce that we tossed our fettuccine in – then we put it in the oven and baked it to perfection.
The difference in flavor is subtle (but delicious, since all the ingredients cook together), but it’s the change in texture that’s our favorite part; the sauce thickens, and the crispy, cheesy top layer steals the show.
I got this recipe from a friend. I always get asked the recipe when I take it to potlucks.
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Baked Fettuccine Alfredo
1 (12 ounce) box fettuccine pasta
1⁄2 cup butter, melted
1 teaspoon garlic salt
1 tablespoon parsley flakes
1⁄2 cup Romano cheese, grated
1⁄2 cup Parmesan cheese, grated
1 pint half-and-half cream
Cook fettuccine according to package directions and drain.
Place in a buttered 2-quart casserole. Add the rest of the ingredients in the order given, stirring each time after adding each ingredient.
Note: You could also use just one of the cheeses, either 1 cup Romano or 1 cup Parmesan, depending on what you have on hand.
Bake, uncovered, at 350°F for 30-45 minutes, stirring occasionally.
Recipe based on one by Lainey6605
Photo by Lavender Lynn