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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)
  Eggs 4
  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.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3307 Calories from Fat 1337

% Daily Value*

Total Fat 151 g231.5%

Saturated Fat 82.5 g412.5%

Trans Fat 0 g

Cholesterol 1181.6 mg393.9%

Sodium 2805 mg116.9%

Total Carbohydrates 351 g117%

Dietary Fiber 17.5 g70.1%

Sugars 25.3 g

Protein 124 g248.7%

Vitamin A 112.2% Vitamin C 34.3%

Calcium 135% Iron 80.8%

*Based on a 2000 Calorie diet

Fettuccine Al Forno Recipe