Description
This Noodles Romanoff recipe is a classic comfort food dish that’s easy to make and perfect for a cozy weeknight meal. Tender fettuccine noodles are coated in a creamy sauce with Parmesan cheese and a hint of nutmeg, then baked to bubbly perfection.
Ingredients
Units
Scale
- 8 ounces fettuccine noodles (half of a 1 lb box)
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 16 ounces sour cream
- 1 teaspoon ground black pepper
- 1/2 teaspoon fine salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- 1 cup shredded Parmesan cheese, divided
- 1/4 teaspoon ground paprika
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease an 8×8 inch baking dish with cooking spray.
- Cook Pasta: Cook fettuccine noodles according to package directions until al dente. Drain and return to the pot.
- Make Sauce: Add softened cream cheese and butter to the pot with the noodles. Stir over low heat until melted. Stir in sour cream, black pepper, salt, garlic powder, nutmeg, and ½ cup of the Parmesan cheese.
- Bake: Pour the noodle mixture into the prepared baking dish. Top with the remaining Parmesan cheese and sprinkle with paprika.
- Bake: Bake uncovered for 30 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Serve: Serve warm and enjoy!
Notes
- Noodles: You can substitute fettuccine with other pasta shapes, such as penne or rotini.
- Cheese: For a richer flavor, use freshly grated Parmesan cheese.
- Make Ahead: Assemble the dish ahead of time and bake later. Refrigerate for up to 24 hours before baking.
- Variations:
- Add cooked vegetables, such as broccoli, peas, or spinach, for extra nutrition.
- Stir in cooked bacon or ham for a heartier dish.
- Top with bread crumbs for a crunchy topping.
Nutrition
- Serving Size: 1 cup
- Calories: 450kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
