Baked Fettuccine Alfredo

By Zopmama

Ingredients

• FOR THE FETTUCCINE, COMBINE:
• 1 lb. dry fettuccine, snapped in half
• 2 cups low-sodium chicken broth
• 1 1/2 cups water
• 1 Tbsp. minced fresh garlic
• Minced zest and juice of 1 lemon
• 1 tsp. kosher salt
• STIR IN:
• 2 cups half-and-half
• 2 cups grated pecorino, Asiago, or Parmesan
• 2 tsp. black pepper
• FOR THE TOPPING, COMBINE:
• 1/2 cup fresh bread crumbs
• 1/3 cup grated pecorino
• 1/4 cup chopped fresh parsley

Preparation

Step 1

Preheat oven to 400°.

For the fettuccine, combine fettuccine, broth, water, garlic, zest, lemon juice, and salt in a 9×13-inch baking dish. Cover dish with foil and bake 20 minutes. Uncover dish, stir pasta with a fork, cover, and bake 20 minutes.

Stir in half-and-half, 2 cups cheese, and pepper. Cover casserole and bake 15 minutes. Remove foil, stir casserole, and bake uncovered, 10 minutes more.

Preheat broiler to high with rack 6 inches from element.

For the topping, combine bread crumbs, &frac13 cup pecorino, and parsley. Sprinkle topping over casserole and broil until golden, 3–5 minutes.

Nutrition Information
Per serving: 648 cal; 25g total fat (15g sat); 74mg chol; 1222mg sodium; 68g carb; 3g fiber; 33g protein