Baked Fettuccine with Meat Sauce and Tons-O-Mozzarella

Name: Baked Fettuccine with Meat Sauce and Tons-O-Mozzarella
Cuisine: American
Ingredients: 1 Tbsp olive oil; 1 lb. ground meat (I chose turkey - you choose what you like); 2 tsps garlic powder (or 2 large cloves garlic minced); 1 tsp dried basil (if you prefer fresh, I’d recommend you use it to garnish at the end); 2 tsps dried oregano (or 1 Tbsp fresh); 2 tsps dried thyme (or 1 Tbsp fresh); to taste Salt and pepper; 20 oz (or 2.5 cups) marinara sauce (homemade or jarred - whatever makes you happy 😊); 1 Tbsp butter; 1 Tbsp heavy cream; 1.5 cups shredded low-moisture whole milk mozzarella (I really recommend shredding your own - but no judgement); 1.5 lbs fresh whole milk mozzarella - cut into 1” cubes (aw, yeeeeeeaah!); 10 oz fresh fettuccine (or whatever pasta you like - it all tastes the same); Parmesan cheese to taste (please use fresh and not from a can - Parmesano Reggiano will change your life); Fat to grease your 9x13 or 3 quart casserole dish (bacon fat is amazing - or butter / olive will work); Beverage of your choice

i am eating @cook_12362411

While growing up, Sundays meant cooking red sauce and frequently some kind of pasta dish for dinner with the family (Dad’s side of the family was from Southern Italy).

Today I’m celebrating this heritage - and the fact that the temperature has finally gone below that of molten lead. So, I turned on the oven, poured myself a 🍷and got to cookin’.

This makes about 6+ servings

While growing up, Sundays meant cooking red sauce and frequently some kind of pasta dish for dinner with the family (Dad’s side of the family was from Southern Italy).

Today I’m celebrating this heritage - and the fact that the temperature has finally gone below that of molten lead. So, I turned on the oven, poured myself a 🍷and got to cookin’.

This makes about 6+ servings

i am eating @cook_12362411

While growing up, Sundays meant cooking red sauce and frequently some kind of pasta dish for dinner with the family (Dad’s side of the family was from Southern Italy).

Today I’m celebrating this heritage - and the fact that the temperature has finally gone below that of molten lead. So, I turned on the oven, poured myself a 🍷and got to cookin’.

This makes about 6+ servings

While growing up, Sundays meant cooking red sauce and frequently some kind of pasta dish for dinner with the family (Dad’s side of the family was from Southern Italy).

Today I’m celebrating this heritage - and the fact that the temperature has finally gone below that of molten lead. So, I turned on the oven, poured myself a 🍷and got to cookin’.

This makes about 6+ servings

Saved

Ingredients

1 Tbspolive oil
1 lb.ground meat (I chose turkey - you choose what you like)
2tsps garlic powder (or 2 large cloves garlic minced)
1 tspdried basil (if you prefer fresh, I’d recommend you use it to garnish at the end)
2tsps dried oregano (or 1 Tbsp fresh)
2tsps dried thyme (or 1 Tbsp fresh)
to tasteSalt and pepper
20 oz(or 2.5 cups) marinara sauce (homemade or jarred - whatever makes you happy 😊)
1 Tbspbutter
1 Tbspheavy cream
1.5 cupsshredded low-moisture whole milk mozzarella (I really recommend shredding your own - but no judgement)
1.5 lbsfresh whole milk mozzarella - cut into 1” cubes (aw, yeeeeeeaah!)
10 ozfresh fettuccine (or whatever pasta you like - it all tastes the same)
Parmesan cheese to taste (please use fresh and not from a can - Parmesano Reggiano will change your life)
Fat to grease your 9x13 or 3 quart casserole dish (bacon fat is amazing - or butter / olive will work)
Beverage of your choice

Saved

Steps

1

Heat the olive in a large fry pan. Add your ground meat, garlic powder, oregano, thyme, dried basil, salt and pepper. Brown meat and set aside.
2

In a large sauce pan, heat marinara sauce, butter and cream on low heat. Add cooked meat and simmer on low for about 10 mins or so. Ooooooh, that’s niiiiiiicccee......
3

Wait, you need a refill 🍷🍷🍷. And to preheat the oven to 400 degrees Fahrenheit.
4

Cook pasta until just underdone. Drain and add to your meat sauce. Now toss and then sip 🍷
5

Put about half of the sauced pasta into your baking dish (for ribbon pasta, kitchen tongs really help). Top with 1 cup of the fresh mozzarella. Then add remaining sauced pasta and top with shredded mozzarella. Now top with remaining fresh mozzarella. Take a pic and celebrate - yeah, baby!!! Dinner is in work!!
6

Bake for about 30-45 mins. If the cheese is getting brown too quickly, remove from oven, loosely tent with foil and return to the oven.
7

Once it’s ready (melted, browned cheese and everything is thoroughly heated through), remove from oven and let cool for about 10 mins (unless you’re into burning all of the skin off of the roof of your mouth).
8

Now, refill (🍷) and enjoy!!