Fettuccine casserole in a creamy sauce with Asiago cheese and thyme
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This delicious Italian-style fettuccine pasta casserole is incredibly quick and easy to make. Boiled al dente, the pasta is tossed with crème fraîche, Asiago cheese, Parmesan, and thyme, and topped with grated cheese. When baked, the cheeses and sour cream combine to create a wonderful sauce that literally envelops the fettuccine, leaving a golden crust on top. The creamy flavor of the casserole is beautifully complemented by fragrant thyme. Serve the pasta hot and enjoy the gooey cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g fettuccine pasta
- 2 cups grated Asiago cheese + 1/4 cup
- 220 gr. crème fraîche
- 1 tbsp. grated parmesan
- 1.5 tbsp chopped fresh thyme leaves
- 0.5 tsp salt
- 0.5 tsp freshly ground black pepper
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Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- Bring a large saucepan of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the touch, about 8-10 minutes. Drain the pasta, reserving 1 cup of the cooking water.
- In a large bowl, combine 2 cups Asiago cheese, crème fraîche, Parmesan, thyme, salt, black pepper, and the pasta cooking water. Gently toss to coat the pasta with the sauce. Transfer to a buttered baking dish and sprinkle with the remaining 1/4 cup Asiago cheese.
- Bake until golden brown, about 25 minutes. Let rest for at least 5 minutes and serve.
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