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Creamy Fettuccine Alfredo Bake
This Creamy Fettuccine Alfredo Bake is rich, cheesy, and comforting, made with a simple homemade garlic cream sauce and baked until bubbly with the perfect cheese pull. It’s a family-friendly dinner that feeds a crowd and is perfect for busy nights and hungry appetites.
Ingredients
- 12 oz fettuccine pasta
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1½ cups heavy cream
- ½ cup whole milk
- 1½ cups freshly grated Parmesan cheese
- 1½ cups shredded mozzarella cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
- Fresh parsley, chopped (optional, for garnish)
Equipment
- Large pot (for boiling pasta)
Instructions
Cook the pasta
- Bring a large pot of salted water to a boil. Cook the fettuccine just until al dente according to package directions. Drain and set aside.
Make the sauce
- In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds to 1 minute, just until fragrant.
Add the cream
- Slowly pour in the heavy cream and milk, whisking constantly. Bring to a gentle simmer, then reduce the heat to low.
Add the cheese and seasoning
- Stir in the Parmesan cheese, salt, black pepper, and red pepper flakes if using. Continue stirring until the sauce is smooth and slightly thickened.
Combine
- Add the cooked fettuccine to the sauce and toss until evenly coated.
Assemble the bake
- Transfer the pasta to a greased 9×13 baking dish. Sprinkle the mozzarella evenly over the top.
Bake
- Bake at 375°F for 20–25 minutes, or until the pasta is hot and bubbly and the cheese is fully melted. Broil for 1–2 minutes if desired for a lightly golden top.
Rest and serve
- Let the pasta rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
- Cooking the pasta just to al dente is important since it continues cooking in the oven.
- Freshly grated Parmesan melts much better than pre-shredded cheese and gives the sauce a smoother texture.
- If the sauce thickens too much, add a splash of milk or cream to loosen it.
- This dish can be assembled up to 24 hours in advance and baked when ready.
- Leftovers reheat best with a small splash of milk to keep the pasta creamy.
Serving: 6g, Calories: 587kcal, Carbohydrates: 44g, Protein: 17g, Fat: 39g, Saturated Fat: 23g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.3g, Cholesterol: 159mg, Sodium: 661mg, Potassium: 261mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1391IU, Vitamin C: 1mg, Calcium: 233mg, Iron: 1mg
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