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Ingredients
- 1 pound fettuccine pasta
- 2 cups grated Asiago cheese, plus 1/4 cup (substitute Romano cheese)
- 2 (8-ounce) containers sour cream
- 1 cup grated Parmesan
- 1 1/2 tablespoons fresh chopped thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Directions
- Preheat the oven to 375 °F. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the pasta cooking liquid.
- In a large bowl combine the 2 cups Aiago cheese, sour cream, Parmesan, thyme, salt, pepper, cooked pasta, and pasta cooking liquid. Gently toss until all the ingredients are combined and the pasta is coated. Place the pasta in a buttered baking dish and sprinkle with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Let sit for at least 5 minutes and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 6 servings | |
| Calories 524 | |
| Calories from Fat 197 | 38% |
| Total Fat 22.47g | 28% |
| Saturated Fat 12.98g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 656mg | 27% |
| Potassium 303mg | 9% |
| Total Carbs 59.64g | 16% |
| Dietary Fiber 2.5g | 8% |
| Sugars 4.86g | 3% |
| Protein 20.33g | 33% |
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