You are here

Ricciolini and Cheddar Loaf

Fettuccine.Inn's picture
  Butter 2 Tablespoon
  Flour 3 Tablespoon
  Light cream 1 Cup (16 tbs)
  Sharp cheddar cheese 1⁄2 Pound, grated
  Butter 1 Tablespoon
  Garlic powder 1⁄2 Teaspoon
  Ricciolini 3⁄4 Pound, cooked very al dente, drained
  Breadcrumbs 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste

In a saucepan, melt the butter and add the flour, stirring until it is a smooth paste.
Add the cream, a little at a time, stirring until smooth and thickened.
Season to taste with salt and pepper.
Add the cheese, stirring over medium heat until it melts.
In a loaf pan, melt the garlic butter.
Add the cooked pasta and the breadcrumbs to the cheese sauce, and blend.
Spoon into the loaf pan; cook, uncovered, in a preheated 350-degree oven for 35 minutes, or until brown.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

Rate It

Your rating: None
Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3396 Calories from Fat 1603

% Daily Value*

Total Fat 190 g292.2%

Saturated Fat 109.8 g548.8%

Trans Fat 0 g

Cholesterol 603.2 mg201.1%

Sodium 2077.7 mg86.6%

Total Carbohydrates 301 g100.3%

Dietary Fiber 14 g56.1%

Sugars 14 g

Protein 110 g220.8%

Vitamin A 119.1% Vitamin C 3.2%

Calcium 181.9% Iron 50.5%

*Based on a 2000 Calorie diet

Ricciolini And Cheddar Loaf Recipe