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Fettuccine Timbale

November 1997

Your rating: None Average: 3.8 (5 votes)

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.



READER'S COMMENT:
"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. "
Fettuccine Timbale Recipe

Makes: 8 servings

Active Time:

Total Time:

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.

Tips & Notes

  • 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).

Carbohydrate Servings: 3

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


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Recipe Categories

Ethnic/Regional
Mediterranean
Italian
Servings
8 or more
Preparation/ Technique
Bake
Meal/Course
Dinner

Ease of Preparation
Easy
Total Time
More than 1 hour
Publication
November 1997

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