Easy Baked Tagliatelle Pasta with Fontina Cheese.

Method5 steps · about 30 min

1. 1

   Step 1: Preheat the oven to about 200°C (390°F). Bring a large pot of salted water to a boil. Parboil the prepared tagliatelle (1 lb) until very al dente, since they will finish cooking in the oven. Fresh pasta needs only 1–2 minutes; dried pasta takes longer, so use its packet and texture as a guide.

   Uses 1 lb prepared tagliatelle · Water for parboiling the tagliatelle · Salt for the pasta cooking water; reduce or omit if using salted butter

2. 2

   Step 2: Cut the Fontina (9 oz) into small pieces or cubes and grate the Parmigiano (2 oz). Melt the 2 oz butter in a small saucepan.

   Uses 9 oz Fontina · 2 oz Parmigiano · 2 oz unsalted butter

3. 3

   Step 3: Drain the parboiled tagliatelle and toss with all the melted butter from step 2 in a large bowl. Spread a first layer of pasta in an oval or rectangular oven dish and scatter some of the prepared Fontina over it. Add the remaining pasta and the remaining Fontina on top, using all the cheese across the two layers.

   Uses Drained very-al-dente pasta from step 1 · All butter melted in step 2 · All Fontina cubes prepared in step 2, divided over the two layers

4. 4

   Step 4: Season the layered pasta with freshly ground black pepper and sprinkle the Parmigiano grated in step 2 over the top. For a vegetarian version, both the melting cheese and the grating cheese must be labelled vegetarian.

   Uses Assembled pasta and Fontina layers from step 3 · Freshly ground black pepper for the pasta topping · Parmigiano grated in step 2

5. 5

   Step 5: Bake in the preheated oven at about 200°C (390°F) for 10 minutes, until the cheese melts and the top is lightly browned and crisp. Serve immediately.

   Bake tagliatelle · 10 minUses Layered and topped pasta from step 4