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Baked Fettuccine Alfredo Recipe
|Fettuccine||10 Ounce, cooked, drained|
|Milk fat||3 Cup (48 tbs), fat milk|
|Freshly ground pepper||1⁄2 Teaspoon|
|Broccoli florets||3 Cup (48 tbs)|
|Ham||4 Ounce, diced|
|Cream cheese||3 Tablespoon, softened|
|Parmesan cheese||3⁄4 Cup (12 tbs), grated|
Calories 587 Calories from Fat 121
% Daily Value*
Total Fat 14 g20.9%
Saturated Fat 7 g35%
Trans Fat 0 g
Cholesterol 54.2 mg
Sodium 745.7 mg31.1%
Total Carbohydrates 80 g26.6%
Dietary Fiber 3 g12.1%
Sugars 14.6 g
Protein 36 g72.8%
Vitamin A 89.5% Vitamin C 208%
Calcium 56.1% Iron 19.4%
*Based on a 2000 Calorie diet
Place the fettuccini in a large bowl.
Place the flour in a large saucepan over medium heat.
Whisk in the milk gradually; bring to a boil.
Whisk in the salt, pepper and nutmeg.
Stir in the broccoli.
Reduce heat and simmer for about 5 minutes or until broccoli is tender-crisp and mixture is slightly thickened, stirring frequently.
Stir in the ham, cream cheese and all but 2 tablespoons of the Parmesan cheese; mix gently.
Add the broccoli mixture to the fettuccini; toss well to combine.
Spoon into four 2-cup baking dishes sprayed with nonstick cooking spray.
Sprinkle with remaining Parmesan cheese.
Bake for 20 minutes.