Why You’ll Love This Recipe
I love Easy Baked Tagliatelle Pasta with Fontina Cheese because I get a satisfying combination of tender ribbons of pasta, creamy sauce, and gooey, nutty cheese in every bite. Garlic, Parmesan, and a pinch of nutmeg give the sauce plenty of savory flavor, while the buttery breadcrumb topping adds a golden, crunchy finish.
I also appreciate how easy this dish is to make. I whisk a quick béchamel while the pasta boils, toss everything together in one dish, and let the oven do the rest, so I get a cozy dinner with minimal cleanup.
Another reason I keep this recipe in my dinner rotation is its flexibility. I can add ham, mushrooms, or spinach, assemble it ahead of time, and serve it as a vegetarian main course or a rich side dish for a holiday table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements below.)
For the Pasta
- 12 ounces (340 g) dried tagliatelle, or 1 pound fresh tagliatelle
- 1 tablespoon salt, for the pasta water
For the Fontina Béchamel
- 4 tablespoons (57 g) unsalted butter
- 1/4 cup (35 g) all-purpose flour
- 2 garlic cloves, minced
- 2 1/2 cups whole milk, warmed
- 1/2 cup heavy cream
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese
- 2 cups (225 g) shredded Fontina cheese, divided
For the Topping
- 1/2 cup panko or fresh breadcrumbs
- 2 tablespoons melted butter
- 2 tablespoons freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley or thyme
- 1 tablespoon butter, for greasing the dish
For Serving
- Extra chopped fresh parsley
- Freshly cracked black pepper
- A simple arugula salad with lemon
- Crusty bread
Directions
- I preheat the oven to 375°F (190°C) and butter a 9×13-inch baking dish.
- I bring a large pot of salted water to a boil and cook the tagliatelle for 2 to 3 minutes less than the package directions, so it’s still quite firm. Fresh tagliatelle needs only about 1 minute. I reserve about 1/2 cup of the pasta water, then drain the pasta well.
- While the pasta cooks, I melt the butter in a medium saucepan over medium heat. I add the garlic and cook for 30 seconds until fragrant, then whisk in the flour and cook for 1 to 2 minutes without browning.
- I slowly pour in the warm milk, whisking constantly to prevent lumps, then add the cream. I cook for 5 to 7 minutes, whisking often, until the sauce is thick enough to coat the back of a spoon.
- I remove the saucepan from the heat and stir in the nutmeg, salt, pepper, Parmesan, and 1 1/2 cups of the Fontina until melted and smooth. I taste and adjust the seasoning.
- I add the drained tagliatelle to the sauce and toss gently until coated. If the sauce seems too thick, I add a splash of the reserved pasta water. I take care to keep the sauce slightly loose, since the pasta absorbs liquid as it bakes.
- I transfer the pasta to the prepared baking dish and spread it into an even layer. I sprinkle the remaining 1/2 cup of Fontina over the top.
- In a small bowl, I stir together the panko, melted butter, Parmesan, and parsley. I sprinkle the mixture evenly over the pasta.
- I bake for 20 to 25 minutes until the sauce is bubbling around the edges and the topping is golden brown. If I want a darker crust, I broil for the last 1 to 2 minutes, watching closely so it doesn’t burn.
- I let the pasta rest for 5 to 10 minutes so the sauce thickens slightly. I garnish with fresh parsley and cracked pepper and serve warm.
Servings and Timing
I get approximately 6 servings from this recipe.
- Servings: 6
- Prep time: 15 minutes
- Cook time: 35 minutes
- Total time: About 50 minutes
The exact baking time depends on my oven and the depth of the dish, so I check that the sauce is bubbling and the topping is golden rather than relying only on the clock.
Variations
- Ham and Fontina Tagliatelle: I stir in 1 cup of diced cooked ham or prosciutto for a salty, savory addition.
- Mushroom Version: I sauté 8 ounces of sliced cremini mushrooms in butter with thyme and fold them into the pasta.
- Spinach and Fontina Version: I stir in several handfuls of baby spinach to wilt into the hot sauce before baking.
- Truffle Version: I finish the baked pasta with a drizzle of truffle oil or a sprinkle of shaved truffle for a luxurious touch.
- Tomato Version: I add a layer of halved cherry tomatoes or a few spoonfuls of marinara between the pasta and cheese.
- Gluten-Free Version: I use gluten-free tagliatelle and replace the flour in the béchamel with a 1-to-1 gluten-free flour blend.
Storage/Reheating
I prefer eating Baked Tagliatelle soon after baking because the sauce is at its creamiest and the topping is at its crispiest when freshly made.
If I have leftovers, I let the pasta cool slightly, then cover it tightly or transfer portions to airtight containers and refrigerate them promptly. I keep it refrigerated for up to 3 days.
For reheating, I cover a portion with foil and warm it in a 325°F (160°C) oven for 15 to 20 minutes, adding a splash of milk if it looks dry. I can also reheat a portion in the microwave, covered loosely, in short intervals.
I can assemble the pasta, without the topping, up to 1 day ahead, cover it tightly, and refrigerate it. I add the breadcrumb topping just before baking and add 10 minutes to the baking time.
I generally don’t freeze this pasta because the cream sauce can separate and the delicate noodles can lose their texture after thawing.
FAQs
What is Fontina cheese?
Fontina is a semi-soft Italian cow’s milk cheese with a mild, nutty, slightly earthy flavor. It melts smoothly and becomes creamy and stretchy, which makes it ideal for baked pasta, fondue, and gratins.
Can I use a different cheese?
Yes. I use Gruyère, provolone, mozzarella, or Taleggio. For the closest result, I use Fontina Val d’Aosta, or a milder Danish or Swedish Fontina, which melts well and costs less.
Do I need to cook the pasta before baking?
Yes. I boil it until firm, about 2 to 3 minutes short of al dente, so it finishes cooking in the sauce without turning mushy.
Why is my sauce grainy or oily?
High heat or pre-shredded cheese with anti-caking agents can make the sauce separate. I add the cheese off the heat, stir until just melted, and shred the cheese from a block.
Can I use fresh tagliatelle?
Yes. Fresh tagliatelle cooks in about 1 minute, so I undercook it slightly and expect it to soften more in the oven. I may add a splash of extra milk to the sauce.
Conclusion
Easy Baked Tagliatelle Pasta with Fontina Cheese is one of my favorite ways to turn simple ribbons of pasta into a creamy, golden, and satisfying baked dinner. Tender noodles, nutty Fontina, and a buttery breadcrumb crust come together for a dish that feels special but takes hardly any effort.
Print
This easy baked tagliatelle with Fontina cheese is a creamy, golden, bubbling pasta bake inspired by the Alpine flavors of Northern Italy. Ribbons of tagliatelle are tossed in a silky Fontina and Parmesan sauce with a hint of nutmeg and black pepper, then topped with a crisp breadcrumb crust and baked until irresistible. Rich, comforting and ready in under an hour, it’s perfect for a cozy weeknight dinner or a casual gathering.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Oven
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 12 oz (340 g) dried tagliatelle (or fettuccine)
- 3 tbsp (45 g) unsalted butter, plus extra for greasing
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- 3 tbsp all-purpose flour
- 2 cups (480 ml) whole milk, warmed
- ½ cup (120 ml) heavy cream
- 8 oz (225 g) Fontina Val d’Aosta or Italian Fontina, rind removed, shredded or diced (about 2½ cups), divided
- ½ cup (50 g) freshly grated Parmesan, divided
- ¼ tsp freshly grated nutmeg
- ½ tsp freshly ground black pepper
- ½ tsp salt, plus more to taste
- ½ cup (30 g) fresh breadcrumbs or panko
- 1 tbsp olive oil
- 1 tbsp chopped fresh parsley or thyme leaves, for serving
Instructions
- Preheat the oven to 400°F (200°C). Butter a 9×13-inch (23×33 cm) baking dish.
- Bring a large pot of generously salted water to a boil. Cook the tagliatelle 2 minutes less than the package directions, since it will finish cooking in the oven. Reserve ½ cup of pasta water, then drain.
- While the pasta cooks, melt the butter in a large saucepan over medium heat. Add the shallot and cook for 2 minutes until soft. Add the garlic and cook for 30 seconds.
- Whisk in the flour and cook for 1 minute without browning. Gradually whisk in the warm milk and cream. Simmer for 5 to 6 minutes, whisking often, until thick enough to coat the back of a spoon.
- Reduce the heat to low. Stir in about two-thirds of the Fontina and ¼ cup of the Parmesan until melted and smooth. Season with nutmeg, pepper and salt.
- Add the drained tagliatelle to the sauce and toss until evenly coated, adding a splash of reserved pasta water if the sauce is too thick.
- Transfer to the prepared dish. Top with the remaining Fontina and ¼ cup Parmesan.
- In a small bowl, toss the breadcrumbs with the olive oil and a pinch of salt. Sprinkle over the top.
- Bake uncovered for 15 to 20 minutes, until bubbling at the edges and golden on top. Broil for 1 to 2 minutes for extra color, watching closely.
- Let rest for 5 to 10 minutes. Garnish with parsley or thyme and serve.
Notes
- Italian Fontina Val d’Aosta is nutty, earthy and melts beautifully. Danish or Swedish Fontina is milder and also works. If unavailable, use Gruyère, Taleggio or a mix of mozzarella and Gruyère.
- Remove the rind from the Fontina before melting, as it can turn stringy and bitter.
- Undercook the pasta slightly so it stays tender and doesn’t turn mushy in the oven.
- Melt the cheese over low heat. High heat can make the sauce greasy or grainy.
- The sauce thickens as the pasta bakes, so keep it slightly loose before assembling.
- Add 6 oz sautéed mushrooms, 4 oz diced prosciutto or cooked pancetta, or a handful of sautéed spinach for a heartier version.
- Make ahead: assemble without the breadcrumbs, cover and refrigerate for up to 24 hours. Add the breadcrumbs just before baking and add 5 to 10 minutes to the time.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat covered at 350°F (175°C) with a splash of milk until warmed through.
Nutrition
- Serving Size: 1 serving (about 1¼ cups)
- Calories: 610 kcal
- Sugar: 7 g
- Sodium: 640 mg
- Fat: 31 g
- Saturated Fat: 18 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 95 mg
