Giada's Creamy Baked Fettuccine with Asiago and Thyme
Indulge in the ultimate comfort food with Giada's Creamy Baked Fettuccine with Asiago and Thyme, a luscious twist on classic pasta bakes. Featuring tender fettuccine smothered in a velvety Asiago and Parmesan cheese sauce infused with fresh thyme, this dish captures the essence of rich, savory indulgence. A golden, crispy topping of olive oil-tossed panko breadcrumbs adds the perfect crunch to every bite. Quick to prepare in just 15 minutes and baked to bubbly perfection, this recipe is ideal for weeknight dinners or cozy gatherings. Serve this creamy baked fettuccine with a fresh green salad or roasted vegetables for a satisfying, crowd-pleasing meal.
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Ingredients
- 12 ounces Fettuccine
- 4 tablespoons Unsalted butter
- 1 cup All-purpose flour
- 4 cups Whole milk
- 2 cups Asiago cheese, grated
- 1 cup Parmesan cheese, grated
- 1 tablespoon Thyme leaves, fresh
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Panko breadcrumbs
- 2 tablespoons Olive oil
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to package instructions. Drain and set aside.
Step 3
In a medium-sized saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Step 4
Gradually whisk in the whole milk, ensuring no lumps form. Continue to cook and stir until the sauce thickens, about 5-7 minutes.
Step 5
Remove the saucepan from heat and stir in the Asiago cheese, Parmesan cheese, fresh thyme, salt, and ground black pepper. Mix until the cheese is fully melted and the sauce is smooth and creamy.
Step 6
In a large mixing bowl, combine the cooked fettuccine and the cheese sauce. Toss until the pasta is evenly coated.
Step 7
Transfer the pasta mixture to a greased 9x13-inch baking dish, spreading it out in an even layer.
Step 8
In a small bowl, mix the panko breadcrumbs with olive oil until the crumbs are lightly coated. Sprinkle the breadcrumb mixture evenly over the top of the pasta.
Step 9
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the pasta is bubbling around the edges.
Step 10
Remove the baking dish from the oven and let it rest for 5 minutes before serving. Garnish with additional thyme leaves if desired.
Nutrition Facts
| Serving size | (1882.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3604.9 |
| Total Fat 204.0g | 0% |
| Saturated Fat 108.5g | 0% |
| Polyunsaturated Fat 3.7g | |
| Cholesterol 522.7mg | 0% |
| Sodium 8041.7mg | 0% |
| Total Carbohydrate 288.2g | 0% |
| Dietary Fiber 10.0g | 0% |
| Total Sugars 55.6g | |
| Protein 163.7g | 0% |
| Vitamin D 474.2IU | 0% |
| Calcium 3741.2mg | 0% |
| Iron 13.5mg | 0% |
| Potassium 2161.4mg | 0% |
Source of Calories