- 1/2 cup fine dry breadcrumbs
- 1 tablespoon extra-virgin olive oil
- 1 1/2 tablespoon 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 c nonfat ricotta cheese
- 2 ounces prosciutto, or lean ham, cut in 1/4-inch dice
- 4 tablespoon 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.
- Serving: Per serving
- Calories: 426
- Carbohydrates: 57g
- Fat: 11g
- Protein: 26g
- Dietary Fiber: 8g
- Saturated Fat: 5g
- Monounsaturated Fat: 4g
- Cholesterol: 110mg
- Potassium: 185mg
- Sodium: 537mg
- Exchanges: 3 1/2 starch, 2 medium-fat meat
- Carbohydrate Servings: 3