Noodles Romanoff

Why You’ll Love This Recipe

I enjoy this recipe because it uses basic pantry ingredients and turns them into something incredibly indulgent. The texture is silky and rich without being fussy, and the subtle warmth from nutmeg and paprika adds just enough depth to keep it interesting. I also like how easily it works as a side dish or a comforting main.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 ounces fettuccine or spaghetti
4 ounces cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
16 ounces sour cream, room temperature
1 teaspoon ground black pepper
1/2 teaspoon fine salt
1/2 teaspoon garlic powder
1/4 teaspoon ground nutmeg
1 cup shredded Parmesan cheese, divided
1/4 teaspoon ground paprika

Directions

I start by preheating the oven to 350°F and greasing an 8×8-inch baking dish. I cook the pasta according to the package directions until al dente, then drain it and return it to the same pot, keeping the pot on the warm burner.

I add the cream cheese and butter to the hot pasta and stir until both melt completely and coat the noodles. I then stir in the sour cream, black pepper, salt, garlic powder, nutmeg, and half of the Parmesan cheese, mixing until everything is smooth and evenly combined.

I pour the noodles into the prepared baking dish and sprinkle the remaining Parmesan cheese evenly over the top. I finish with a light dusting of paprika.

I bake the dish uncovered for about 30 minutes, until the cheese is melted and the noodles are hot and bubbly. I serve it warm straight from the oven.

Servings and Timing

I get about 4 to 6 servings from this recipe.
Prep time is approximately 10 minutes.
Cook time is about 44 minutes.
Total time comes to roughly 54 minutes.

Variations

I sometimes add sautéed mushrooms or caramelized onions for extra flavor. When I want a heartier dish, I stir in cooked chicken or ham. I’ve also mixed in a little shredded mozzarella with the Parmesan for an extra cheesy finish.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it in the oven or microwave, adding a small splash of milk or sour cream if it needs loosening.

FAQs

Can I make Noodles Romanoff ahead of time?

I often assemble it ahead, refrigerate it, and bake it just before serving.

What pasta works best for this dish?

I like fettuccine or spaghetti, but any long pasta works well.

Is this dish very rich?

I find it rich but balanced, especially with the tang from the sour cream.

Can I freeze this recipe?

I don’t usually freeze it, as the dairy sauce can change texture when thawed.

What does nutmeg add to the dish?

I find it adds a subtle warmth that enhances the creamy flavors without standing out.

Conclusion

I find Noodles Romanoff to be a timeless comfort dish that never disappoints. It’s creamy, easy to prepare, and perfect for family dinners or potlucks when I want something warm, familiar, and deeply comforting on the table.

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