Fettuccine Timbale
Description
This elegant Fettuccine Timbale transforms humble dried pasta into a sophisticated centerpiece. The dish features a rich, velvety sauce made from whisked eggs, heated milk, and a hint of nutmeg, binding together tender fettuccine, creamy nonfat ricotta, and savory cubes of prosciutto. Baked until set and topped with a crisp, golden layer of breadcrumbs and parmesan, it offers a delightful contrast of textures. It is a satisfying main course that feels indulgent yet relies on simple, accessible ingredients.Directions
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Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
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Bring a large pot of salted water to a boil. Cook the dried fettuccine until al dente, then drain well.
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In a large bowl, whisk together the beaten eggs, heated milk, flour, nutmeg, salt, and pepper until smooth.
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Fold the cooked fettuccine, nonfat ricotta, diced prosciutto, and half of the parmesan cheese into the egg mixture.
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Spread the pasta mixture evenly into the prepared baking dish.
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In a small skillet, heat the olive oil over medium heat. Add the breadcrumbs and remaining parmesan, tossing until golden and fragrant.
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Sprinkle the breadcrumb mixture evenly over the top of the pasta.
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Bake for 20-25 minutes, or until the center is set and the top is golden brown.
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Let stand for 5 minutes before serving.
Nutrition Facts
Servings 6 servings
- Amount Per Serving
- Calories 1412kcal
- % Daily Value *
- Total Fat 87.4g135%
- Saturated Fat 51.5g258%
- Cholesterol 459mg153%
- Sodium 2198mg92%
- Total Carbohydrate 63.6g22%
- Dietary Fiber 8.6g35%
- Sugars 18.2g
- Protein 100.9g202%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
