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Creamy Baked Asiago-Gouda Fettuccine

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“Let your taste buds experience the very flavorful combination of Asiago and smoked Gouda cheeses, which team up to make this dish extra-special. The pasta sauce is a bit liquidity before baked, but it reduces down to a thicker sauce consistency. This fettuccine is rich, creamy and tastes wonderful. It is filling enough for a meatless dinner. It is quick enough for a weekday meal, but delicious to serve to company. Pair it with steamed veggies or a salad. Update: I have edited this recipe as a result of a couple of the reviewers' suggestions.”

Ingredients Nutrition


  1. Cook fettuccine in large pot of salted water until tender but firm to the bite, about 10 minutes; drain well.
  2. While pasta is cooking, in small skillet, saute shallots and garlic in 1 T butter over medium heat until tender; set aside.
  3. After fettuccine is done cooking, drain well in colander and then pour back into the same pot.
  4. Add the 6 T melted butter and coat pasta well.
  5. Next add the shallot mixture, parsley flakes, cayenne pepper and ground nutmeg; stir well.
  6. Next, add 1 cup grated Asiago cheese and 1 cup grated smoked Gouda cheese and combine well.
  7. Next, add the half-and-half and milk and combine well.
  8. Let the fettuccine sit for about 15 minutes so that the pasta soaks up the flavors of the sauce mixture.
  9. Bake, uncovered, at 350 degrees F for about 25 minutes, stirring occasionally.
  10. Enjoy!
  11. Let sit for about 5 minutes and serve.

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