Nutrition per serving may change if servings are adjusted.
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.