Fettuccine Timbale

http://www.eatingwell.com/recipes/fettuccine_timbale.html

From EatingWell:  November 1997

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.

8 servings | Active Time: 25 minutes | Total Time: 1 1/2 hours

Ingredients

• 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

Preparation

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

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

3 Carbohydrate Serving

Exchanges: 3 1/2 starch, 2 medium-fat meat

Tips & Notes

• Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 2 days. | Equipment: 9-inch springform pan