Low Fat Fettuccine Timbale Recipe

Ingredients

1/2 cup fine dry breadcrumbs

1 tablespoon olive oil

1 1/2 tablespoons all-purpose flour

1 1/2 cups 1% milk, heated

1/2 teaspoon ground nutmeg

salt & freshly ground black pepper, to taste

3 large eggs, lightly beaten

1 1/2 cups grated part-skim mozzarella cheese

15 ounces nonfat ricotta cheese

2 ounces prosciutto or lean ham

--cut in 1/4-inch dice

4 tablespoons freshly grated parmesan cheese

1 pound dried fettuccine

Method

1.Preheat oven to 375°F.

Lightly oil a 9-inch springform pan or coat it with nonstick spray.

Coat pan with 1/4 cup breadcrumbs, tapping out the excess.

Put a pot of water on to boil for cooking pasta.

2.In a large heavy saucepan, heat oil 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 al dents, 8 to 10 minutes.

Drain and rinse well.

Add to cheese mixture and mix well.

(The pasta mixture will keep, covered, in the refrigerator for up to 2 days.)

4.Spoon pasta mixture into prepared pan.

In a small bowl, mix remaining 1/4 cup breadcrumbs and 2 tablespoons Parmesan.

Sprinkle evenly over timbale.

5.Bake timbale for 40 to 55 minutes, or until bubbly.

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.

MAKES 8 SERVINGS.

390 calories per serving; 30 grams protein; 12 grams fat (4.

3 grams saturated fat); 42 grams carbohydrate; 605 mg sodium; 150 mg cholesterol; 0 grams fiber.

Italian Name: Timballo di Fettuccine

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