Kelly gave me this recipe and I made it as one of the three pasta’s that I offered at my friend Leigh’s shower a few weeks ago and it was great! It’s pretty simple to make and the thing that I loved (and was looking for) was a white sauce pasta that baked so that I could have it in the oven with the guests arrived and just pull it out and put it on the table ready to eat. This recipe was perfect for that. It rounded out my offerings as a meat-less pasta to go with Baked Ziti and Spicy Chicken Pasta (coming up next week).
Creamy Baked Fettuccine with Asiago and Thyme
1 lb Fettuccine Pasta
2 cups Grated Asiago Cheese, plus 1/4 cup
1 cup Grated Parmesan
1 1/2 T fresh Chopped Thyme Leaves
1/2 t Salt
1/2 t Freshly Ground Black Pepper
Preheat the oven to 375 degrees F.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the pasta cooking liquid.
In a large bowl combine the 2 cups Asiago cheese, creme fraiche, Parmesan, thyme, salt, pepper, cooked pasta, and pasta cooking liquid. Gently toss until all the ingredients are combined and the pasta is coated. Place the pasta in a buttered baking dish and sprinkle with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Let sit for at least 5 minutes and serve.
