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Name: Fettuccine Timbale
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 1/2 c Mozzarella cheese; part skim; 4 tb Parmesan cheese; fresh; 1/2 ts Ground nutmeg; Salt; 3 lg Eggs lightly beaten; 1 lb Fettuccine; 15 oz Cont. nonfat ricotta cheese; 1 1/2 tb All-purpose flour; 1 tb olive oil; 2 oz Prosciutto; cut in 1/4" dice; 1/2 c Fine dry breadcrumbs; 1 1/2 c 1% low-fat milk; heated

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INGREDIENTS

1 1/2 c Mozzarella cheese; part skim
4 tb Parmesan cheese; fresh
1/2 ts Ground nutmeg
Salt
3 lg Eggs ; lightly beaten
1 lb Fettuccine
15 oz Cont. nonfat ricotta cheese
1 1/2 tb All-purpose flour
1 tb olive oil
2 oz Prosciutto; cut in 1/4" dice
1/2 c Fine dry breadcrumbs
1 1/2 c 1% low-fat milk; heated

Servings

INSTRUCTIONS

Preheat oven to 375F. 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. 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 slighly thickened, 3 to 4 minutes. Add nutmeg and season with salt and pepper. Transfer to a large bowl; let cook for 5 minutes. Add eggs, mozzarella, ricotta, prosciutto and 2 tablespoons Parmesan. Mix well. Meanwhile, cook fettuccine in boiling salted water until al dente, 8 to 10 minutes. Drain and rinse well. Add to cheese mixture and mix well. Spoon pasta mixture into prepared pan. In a small bowl, mix remaining 1/4 cup breadcrumbs and 2 tablespoons Parmesan. Sprinkle evely over timbale. Bake timbale for 40 to 55 minutes, or until bubbly. Set stand for 10 minutes. Run a knife around the inside edge of the pan. Remove ring and blace timbale on a platter. Cut into wedges and serve. NOTES : The pasta mixture will keep, covered, in the refrigerator for up = to 2 days. The timbale can be prepared with either yellow (plain) or green (spinach)= fettuccine. Recipe by: Eating Well (November 1997) Posted to recipelu-digest by Nesb2 on Mar 3, 1998

NOTES

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Fettuccine Timbale

1 1/2 c Mozzarella cheese; part skim
4 tb Parmesan cheese; fresh
1/2 ts Ground nutmeg
 Salt
3 lg Eggs lightly beaten
1 lb Fettuccine
15 oz Cont. nonfat ricotta cheese
1 1/2 tb All-purpose flour
1 tb olive oil
2 oz Prosciutto; cut in 1/4" dice
1/2 c Fine dry breadcrumbs
1 1/2 c 1% low-fat milk; heated

Preheat oven to 375F. 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.    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 slighly thickened, 3 to 4 minutes. Add  nutmeg and season with salt and pepper. Transfer to a large bowl; let cook  for 5 minutes. Add eggs, mozzarella, ricotta, prosciutto and 2 tablespoons  Parmesan.  Mix well.    Meanwhile, cook fettuccine in boiling salted water until al dente, 8 to 10  minutes.  Drain and rinse well.  Add to cheese mixture and mix well.    Spoon pasta mixture into prepared pan. In a small bowl, mix remaining 1/4  cup breadcrumbs and 2 tablespoons Parmesan. Sprinkle evely over timbale.    Bake timbale for 40 to 55 minutes, or until bubbly. Set stand for 10  minutes. Run a knife around the inside edge of the pan. Remove ring and  blace timbale on a platter. Cut into wedges and serve.    NOTES : The pasta mixture will keep, covered, in the refrigerator for up =  to 2 days. The timbale can be prepared with either yellow (plain) or green  (spinach)= fettuccine.  Recipe by: Eating Well (November 1997)    Posted to recipelu-digest by Nesb2 <Nesb2@aol.com> on Mar 3, 1998

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Nutrition

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Serving Size: 1 Serving (250g)
Recipe Makes: 8 Servings

Calories: 467
Calories from Fat: 144 (31%)

Amt Per Serving		% DV

	Total Fat 16g	21 %
	Saturated Fat 6g	30 %
	Monounsaturated Fat 5.6g
	Polyunsanturated Fat 2.3g
Cholesterol 412.9mg		127 %
Sodium 433.5mg		15 %
Potassium 342.4mg		9 %
Total Carbohydrate 57.1g		17 %
	Dietary Fiber 6.9g	27 %
	Sugars, other 50.2g
Protein 24.4g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 467

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