Baked pasta dishes are tasty, but notoriously high in fat—here we bake fettuccine in a light and cheesy sauce. Baking it in a springform pan lets you unmold it for a stunning presentation.
From EatingWell: November 1997
Yield: 8 servings
Active Time: 25 minutes
Total Time: 1 1/2 hours
- 1/2 cup fine dry breadcrumbs
- 1 tablespoon extra-virgin olive oil
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 cups low-fat milk, heated
- 1/2 teaspoon ground nutmeg
- Salt & freshly ground pepper, to taste
- 3 large eggs, lightly beaten
- 1 1/2 cups grated part-skim mozzarella cheese
- 1 15-ounce container nonfat ricotta cheese
- 2 ounces prosciutto, or lean ham, cut in 1/4-inch dice
- 4 tablespoons freshly grated Parmesan cheese
- 1 pound whole-wheat fettuccine
- Preheat oven to 375°F. Coat a 9-inch springform pan with cooking spray. Coat pan with 1/4 cup breadcrumbs, tapping out the excess. Put a pot of water on to boil for cooking pasta.
- Heat oil in a large heavy saucepan over medium heat. Add flour and cook, whisking constantly, for 1 to 2 minutes. Add hot milk and bring to a simmer, whisking, until smooth and slightly thickened, 3 to 4 minutes. Add nutmeg and season with salt and pepper. Transfer to a large bowl; let cool for 5 minutes. Add eggs, mozzarella, ricotta, prosciutto (or ham) and 2 tablespoons Parmesan. Mix well.
- Meanwhile, cook fettuccine in boiling salted water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse well. Add to the cheese mixture and mix well.
- Spoon the pasta mixture into prepared pan. Mix the remaining 1/4 cup breadcrumbs and 2 tablespoons Parmesan in a small bowl. Sprinkle evenly over the timbale.
- Bake the timbale until bubbly, 40 to 55 minutes. Let stand for 10 minutes. Run a knife around the inside edge of the pan, remove ring and place timbale on a platter. Cut into wedges and serve.
- Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 2 days. | Equipment: 9-inch springform pan
Nutrition Per serving:
426 calories; 11 g fat (5 g sat, 4 g mono); 110 mg cholesterol; 57 g carbohydrates; 26 g protein; 8 g fiber; 537 mg sodium; 185 mg potassium.
Nutrition Bonus: Selenium (76% daily value), Calcium (37% dv), Fiber (30% dv), Magnesium (23% dv), Zinc (16% dv).
3 Carbohydrate Serving
Exchanges: 3 1/2 starch, 2 medium-fat meat