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Fettuccine Timbale
Fettuccine Timbale
2 Reviews
From: EatingWell Magazine, 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.
- By: G. Franco Romagnoli
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- ½ cup fine dry breadcrumbs
- 1 tablespoon extra-virgin olive oil
- 1½ tablespoons all-purpose flour
- 1½ cups low-fat milk, heated
- ½ teaspoon ground nutmeg
- Salt & freshly ground pepper, to taste
- 3 large eggs, lightly beaten
- 1½ cups grated part-skim mozzarella cheese
- 1 15-ounce container nonfat ricotta cheese
- 2 ounces prosciutto, or lean ham, cut in ¼-inch dice
- 4 tablespoons freshly grated Parmesan cheese
- 1 pound whole-wheat fettuccine
Preparation
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Active
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Ready In
- Preheat oven to 375°F. Coat a 9-inch springform pan with cooking spray. Coat pan with ¼ 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 ¼ 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
- Per serving: 424 calories; 11 g fat(4 g sat); 7 g fiber; 57 g carbohydrates; 25 g protein; 65 mcg folate; 102 mg cholesterol; 7 g sugars; 395 IU vitamin A; 0 mg vitamin C; 362 mg calcium; 3 mg iron; 572 mg sodium; 264 mg potassium
- Nutrition Bonus: Calcium (36% daily value)
- Carbohydrate Servings: 4
- Exchanges: 3½ starch, 2 medium-fat meat
Reviews 2
March 02, 2010
By: June
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.
March 02, 2010
By: EatingWell User
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.
