Description
A rich and comforting bake featuring tender fettuccine, seasoned venison, and a creamy Alfredo sauce, topped with melted cheese.
Ingredients
Scale
- 1 pound (454 g) venison, ground
- 8 ounces (227 g) fettuccine pasta
- 1 tablespoon (15 ml) olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) grated Parmesan cheese
- 1 cup (240 ml) shredded mozzarella cheese
- 1 teaspoon (5 ml) Italian seasoning
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the fettuccine pasta according to the package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until softened, about 3 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add the venison to the skillet and cook until browned, breaking it apart with a spoon.
- Season the venison with salt, black pepper, and Italian seasoning.
- Pour in the heavy cream and bring to a simmer.
- Stir in the grated Parmesan cheese until melted and smooth.
- Add the cooked fettuccine to the skillet and toss to coat in the sauce.
- Transfer the mixture to a baking dish.
- Sprinkle the shredded mozzarella evenly over the top.
- Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and golden.
- Remove from the oven and let it cool slightly.
- Garnish with chopped fresh parsley before serving.
Notes
Use freshly grated cheeses for better melting. Adjust Italian seasoning to taste. Allow dish to cool slightly before garnishing with parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: venison, pasta bake, creamy alfredo, comfort food, Italian
