Cheesy fettucine bake

Cheesy fettucine bake


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About this recipe: An incredibly indulgent vegetarian pasta, made by baking fettucine in a rich and creamy cheese sauce. Enjoy with a side salad and crusty bread, if desired.


Serves: 8 

  • 450g fettuccine pasta
  • 15g butter
  • 1/2 onion, finely chopped
  • 250ml double cream
  • 40g grated Parmesan cheese
  • 60g grated Pecorino Romano cheese
  • salt and freshly ground black pepper to taste
  • 120g grated mozzarella cheese

Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Preheat oven to 180 C / Gas 4. Lightly grease a medium baking dish.
  2. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Meanwhile, melt the butter in a medium frying pan and cook the onion until tender. Stir in the fettuccine, double cream, 4 tablespoons Parmesan, 4 tablespoons Pecorino Romano, salt and pepper. Transfer to the prepared dish.
  4. In a bowl, mix the remaining Parmesan, remaining Pecorino Romano and mozzarella. Sprinkle the cheese mixture over the fettuccine mixture. Bake 15 minutes in the preheated oven, until bubbly and golden brown.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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