The tricolor fettuccine casserole was created right after making tricolor fettuccine. We tasted some last Sunday with an excellent tomato sauce, but there were some leftovers already cooked.
Obviously, I made the casserole with tricolor fettuccine, but you can also make it with regular uncolored fettuccine.
This type of casserole can also be cooked for a lunch to bring to work, and if you prepare too much, you can easily freeze it for future use.
My husband had me prepare it for him to take to work, and even though he couldn’t heat it, he said it was very good.
Simple and quick to make if you have leftover cooked pasta from lunch; it will only take a little longer if you have to make the fettuccine specifically for this recipe!
You can find the classic fettuccine recipe HERE and the tricolor fettuccine recipe HERE.
For the recipe, I used Pecorino Romano from the Pinna Cheeses company, a company rich in history, and their products are a guarantee.
Now all that’s left is for you to try making my recipe, and if you’d like, send me the photos, and I’ll post them on my Facebook page with your name.
Approx. 510 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Tricolor Fettuccine Casserole
- 6 Medium Eggs
- 2 tablespoons Grated Pecorino
- 9 oz Cooked and Seasoned Fettuccine
- 3 tablespoons Milk
Preparation of Tricolor Fettuccine Casserole
In a bowl, beat the eggs, add the grated Pecorino cheese, and continue mixing, then add the milk and finally add the cooked and seasoned fettuccine.
Mix everything well.
Take a deep small baking dish as in the photo, line it with parchment paper, and pour everything in, cover with foil.
Bake in a preheated oven at 428°F for 25 minutes, then remove the foil, finish cooking for another 5 minutes and take out of the oven.
