Baked Pasta with Cream & Parmigiano Reggiano

by Johanne Killeen, George Germon

read reviews (4)

This dish is essentially a baked version of fettuccine alfredo; you can’t help but notice the similarity when you take the first bite.Serves four as a main course.

From Fine Cooking 62, pp. 63

January 1, 2004

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by Phil_Barron, 9/5/2009One of our favorites. Like other reviewers, I prepare it in one big batch rather than in separate bowls. I usually add some freshly ground black pepper to go along with the white, and a *bit* more cheese than the recipe calls for. :-)

by finefoodjunkie, 9/4/2008I made this as a large casserole for my daughters going off to college dinner party and it came out good as written. I am making it again tonight but am going to add artichoke hearts and sundried tomatoes to make it more of a main course.

by SweetJLee, 2/23/2008This was quite good. I made the full recipe in one large casserole dish and extended the cooking time by about 5 minutes. We'll definitely be enjoying this dish again.

by AndieReid, 1/26/2008These were delicious and SO easy. I made these for guests for dinner and everyone loved them. They were very quick to put together and did fine made-ahead. I did them earlier in the afternoon and only had to pop them in the oven a few minutes before we sat down to dinner. No fuss and a great side for a roasted meat. (We had them with Tony Rosenfeld's Roasted Pork Loin with Mustard Maple crust.)

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