Baked Fettuccine Lasagna

Baked Fettuccine Lasagna

10 servings
Creamy, comforting baked fettuccine lasagna combines sautéed onion and peppers with ground beef, tomatoes, and more, layered with pasta and cheese.

Ingredients

  • dry fettuccine pasta
    12 oz
  • lean ground beef
    1 lb
  • butter
    1 tbsp
  • chopped onion
    1 c
  • red bell pepper

    chopped

    1 c
  • can diced tomatoes
    1
  • can sliced mushrooms
    1
  • chopped black olives
    3 tbsp
  • dried oregano
    2 tsp
  • shredded cheddar cheese
    1 c
  • shredded mozzarella cheese
    1 c
  • can condensed cream of mushroom soup
    1
  • beef broth
    ¼ c
  • grated parmesan cheese
    ¼ c

Directions

  1. 1

    Bring a large pot of lightly salted water to a boil. Cook pasta until al dente, 8 to 10 minutes; drain.

  2. 2

    Brown beef in a large skillet over medium heat. Drain fat from the pan and transfer meat to a bowl. Melt butter in the same skillet and cook onion and bell pepper until tender. Stir in tomatoes, mushrooms, olives, and beef. Season with oregano. Simmer for 10 minutes.

  3. 3

    Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

  4. 4

    Arrange 1/2 of the cooked fettuccine in the prepared dish, top with 1/2 of the beef and vegetable mixture, and sprinkle with 1/2 cup of Cheddar cheese and 1/2 cup of mozzarella cheese. Repeat layers.

  5. 5

    Mix together condensed soup and beef broth until smooth. Pour over casserole. Sprinkle with Parmesan cheese.

  6. 6

    Bake in the preheated oven until heated through, 30 to 35 minutes.

Baked Fettuccine Lasagna

Baked Fettuccine Lasagna

80 min10 servings366 cal

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About this Recipe

Craving a comforting, hearty dinner that feels like a special occasion but comes together easily? This Baked Fettuccine Lasagna delivers rich, savory flavors and creamy satisfaction, perfect for gathering around the table.

What sets this dish apart is its delightful twist on classic lasagna, swapping traditional flat noodles for tender fettuccine, layered with a robust sauce. Sautéed onion and bell peppers build a foundational flavor base, enhanced by savory ground beef, tangy diced tomatoes, and earthy mushrooms. The creamy backbone, created with condensed cream of mushroom soup and beef broth, ensures every forkful is moist and incredibly flavorful, all brought together with a trio of melted cheeses.

Prepare for a truly satisfying experience with this baked pasta dish. You'll find a medley of textures—the tender fettuccine, the satisfying bite of ground beef, and the subtle crunch of peppers and onions. Each generous serving is blanketed in a rich, creamy tomato-infused sauce, punctuated by the briny notes of black olives and the umami of mushrooms. A generous topping of bubbly, melted cheddar and mozzarella cheeses, finished with a sprinkle of Parmesan, makes for an irresistible, golden-brown crust.

This recipe is wonderfully adaptable to your preferences. You could easily swap the lean ground beef for ground turkey or Italian sausage to alter the flavor profile. For an extra vegetable boost, consider adding sautéed spinach or zucchini alongside the bell peppers. If olives aren't your favorite, simply omit them, or try adding a pinch of red pepper flakes for a subtle kick.

Ideal for a cozy family dinner or a potluck with friends, this Baked Fettuccine Lasagna is a complete meal on its own. For a balanced offering, serve it alongside a crisp green salad with a light vinaigrette and some crusty bread to soak up all the delicious sauce.

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