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. Source: EatingWell Magazine, November 1997

G. Franco Romagnoli
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Ingredients

Directions

  • Preheat oven to 375 degrees 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.

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  • 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.

Tips

Make Ahead Tip: Prepare through Step 3; Cover and refrigerate for up to 2 days.

Equipment: 9-inch springform pan

Nutrition Facts

424 calories; 10.8 g total fat; 102 mg cholesterol; 572 mg sodium. 57.3 g carbohydrates; 25.5 g protein; Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/30/2011
This was WAY too much pasta for 6 people. It turned out very dry without enough sauce. I will proably try it again because it had great flavor but I will only use 10-12 oz of fettuccine. Read More
Rating: 4 stars
10/30/2011
This was WAY too much pasta for 6 people. It turned out dry without enough sauce even though it had a great flavor. I will probably try it again and only use about 10-12 oz of fetticcine. Read More