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Fettuccine Florentine Timbale - e

Source of Recipe

1,001 Delicious Recipes For People with Diabetes
Fettuccine Florentine Timbale

Diabetic Exchanges
Yield: 10 servings

- Vegetable cooking spray
- 3 tablespoons dry unseasoned bread crumbs
- 1 package (1.8 ounces) white sauce mix
- 2-1/4 cups fat-free milk
- 1-1/4 cups (5 ounces) shredded reduced-fat Italian 6-cheese blend, ‘divided’
- 12 ounces Florentine, or spinach, fettuccine, cooked
- 1 package (10-oz) frozen chopped spinach, thawed, well drained
- 1 cup fat-free cottage cheese
- Salt and pepper, to taste
- 1/2 cup roasted red peppers, drained

Spray 9-inch springform pan with cooking spray; coat with bread crumbs. Make white sauce mix in large saucepan according to package directions, using milk; stir in 1/2 cup shredded cheese. Stir in fettuccine; spoon 1/2 the fettuccine mixture into prepared pan.

Mix spinach, 1/2 cup shredded cheese, and cottage cheese; season to taste with salt and pepper. Spoon spinach mixture evenly over pasta in pan. Arrange red peppers over spinach mixture; top with remaining pasta mixture.

Bake, uncovered, at 375 degrees F. until golden, 55 to 60 minutes, sprinkling with remaining 1/4 cup shredded cheese during last 10 minutes of baking time. Let stand 10 minutes; loosen side of pan with sharp knife and remove. Cut into wedges.

One serving (1/10 of recipe) equals: Calories: 190, Fat: 2.9 g, Cholesterol: 43.1 mg, Sodium: 399 mg, Protein: 14.4 g, Carbohydrate: 26.4 g ++++ Exchanges: 1 Fruit, 1-1/2 Bread, 1 Meat