This gooey, yummy, delicious baked fettuccine recipe is all you’d want to eat today. Baked fettuccine pasta can be make with different meat; ground pork, ground turkey, mushroom, sausage, or even meatless. You don’t want to go through layering like lasagna? No problem you can mix as shown in the instruction.
If you want to do layering, you can put sauce on the bottom , next is your cheese, then pasta, you’ll repeat the process then top with cheese when you’re with the layering. You don’t have to use use fettuccine past, you can use penne, spaghetti, ziti et al.
You can use more cheese as stated in the ingredients, cheese lover this is for you, you can use more 2 types of cheese; mozzarella, parmesan, pecorino, ricotta et al, you can combine meats, add herbs.
You might want to try:
Creamy Fettuccine With Shrimps
- 1 16 oz. packet Fettuccine pasta (or spaghetti; cooked)
- 1/3-1/2 cup shredded parmesan cheese (I shredded it myself, but you can use a store-bought)
- 1-1.5 cup fresh mozzarella cheese (or shredded)
- 1 pound ground beef (or Italian sausage)
- 1 32- ounce pasta sauce (or Mariana sauce)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- 1-2 teaspoons red pepper flakes (adjust to your preference)
- Seasoning powder (optional)
- Salt and pepper to taste
Bring water into a boil in a big saucepan/pot over medium-high heat. Add pasta, season with salt and cook al-dente. Drain and set aside about 1/4 pasta water.
While pasta is cooking, in a pan, add ground beef and cook over medium-high heat, when the beef is almost done (making sure of stir to break the beef up), drain any fat if needed and seasoning with Italian seasoning, onion powder, garlic, diced onion and stir and continue to cook.
Add pasta sauce, red pepper flakes, seasoning powder (if you’re using), salt and pepper and combine. If the sauce is thick and you need add liquid use the pasta water you reserved, discard if you don't need but make sure your sauce is not thick.
Combine cooked pasta with the sauce and spread it into a baking pan.
Add both fresh (use your fingers too tear apart) and shredded chesses, you can adjust the cheese quantities to your preference. The amount of cheese used was good enough but if you want it more cheesy add more and vice versa.
Bake uncovered in the preheated oven until the top is brown and bubbly; about 25-30 minutes.
All to rest, cut with a spatula, and serve.
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