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Fettuccine Florentine Timbale Recipe

Fettuccine Florentine Timbale Recipe

10 servings



3 tablespoons unseasoned dry bread crumbs

1 package white sauce mix

2 1/4 cups fat-free milk

1 1/2 cups shredded reduced-fat Italian 6-cheese blend, divided

12 ounces spinach fettuccine, cooked

1 package frozen chopped spinach, thawed, well drained

1 cup fat-free cottage cheese

1/2 cup roasted red peppers, drained


Coat side and bottom of greased 9-inch springform pan with bread crumbs. Make white sauce mix in large saucepan according to package directions, using milk, stir in 1/2 cup shredded cheese and fettuccine, spoon 1/2 the mixture into prepared pan. Top with combined spinach, 1/2 cup shredded cheese and cottage cheese, top with red peppers and remaining pasta mixture. Bake, uncovered, at 350 degrees until golden, 55 to 60 minutes, sprinkling with remaining 1/2 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.

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