Fettuccine Al Forno
|Fettuccine noodles||1 Pound, cooked according to package directions, drained|
|Milk||1⁄2 Cup (8 tbs)|
|Butter||1⁄2 Cup (8 tbs) (1 stick)|
|Freshly grated parmesan cheese||3⁄4 Cup (12 tbs)|
|Minced fresh parsley||1 Tablespoon|
|Garlic salt||1⁄2 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Seasoned breadcrumbs||1⁄4 Cup (4 tbs)|
Combine all ingredients except breadcrumbs in pan in which noodles were cooked and stir constantly until butter is melted.
Spread evenly in 12 x 8 inch glass baking dish and sprinkle with breadcrumbs.
Cook on High 5 to 7 minutes, rotating dish 1/4 turn halfway through cooking time.
Let rest 5 to 10 minutes.
Cut into squares and serve.
Fettuccine al Forno can be prepared ahead of time and refrigerated.
To reheat, bring to room temperature, cover with plastic wrap (poke a few holes to allow steam to escape) and cook on High until heated through, about 4 to 5 minutes.