Cheesy fettucine bake

    40 min

    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.

    32 people made this

    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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    Reviews in English (24)


    I cook for a very picky and sometimes critical eaters. However, last night from the top critic....Delicious, thumbs up and its a keeper!Usually I get just a TASTY! Per usual I read other reviews first and made adjustments: I added a few strips of crumbled cooked bacon. Added 2 cloves of garlic to the onions and sauteed in the bacon fat. Added half the bacon,pepper flakes,and a dash of garlic powder to cream mixture and thickened on low. In a casserole dish I added the pasta to the sauce in several pours.(Otherwise too little sauce,I did not use all of the pasta). Sprinkled with remaining bacon and topped with cheese mixture and parsley. Will surely double the sauce next time!  -  08 Jan 2010  (Review from Allrecipes US | Canada)


    I truly must have done something wrong. I really liked the idea...and we are big cheese fans. This didn't turn out as I had hoped. I was very gritty and didn't have very much flavor. I think I will try again to see if it was my blunder or just not for us. All the same, thanks for posting.  -  13 Sep 2003  (Review from Allrecipes US | Canada)


    It was really good, but reading reviews before I cooked it kinda helped. I kept it covered with foil while baking and topped it with baked, crumbled pancetta with also doubling the sauce. I added 2 cloves minced garlic with the onions and added 1 tableapoon parsley. Turned out really really good! Thank you for the recipe!  -  07 Dec 2011  (Review from Allrecipes US | Canada)

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