| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Swiss | Pasta | 6 | Servings |
INGREDIENTS
| 8 | oz | Fettuccine, uncooked |
| Vegetable cooking spray | ||
| 1/2 | lb | Diced lean lower-salt cooked ham |
| 1 | c | 2% low-fat milk |
| 1 | c | Shredded reduced-fat Swiss cheese, (4 ounces) |
| 1/2 | c | 1% low-fat cottage cheese |
| 6 | tb | Grated fresh Parmesan cheese |
| 1/4 | ts | Pepper |
| 1/8 | ts | Ground nutmeg |
| 8 | Egg whites | |
| 4 | Egg yolks |
INSTRUCTIONS
Break fettuccine in half. Cook according to package directions, omitting salt and fat. Drain well; set aside. Coat a nonstick skillet with cooking spray, and place over medium heat until hot. Add ham; saute 5 minutes. Combine fettuccine, ham, and remaining ingredients in a bowl; stir well. Spoon mixture into a shallow 2-quart casserole coated with cooking spray. Cover with aluminum foil, and chill 8 hours. Bake, covered, at 350 deg for 45 minutes. Let stand, covered, for at least 15 minutes before serving. Yield: 6 servings (serving size: 1 cup). Per serving: 343 Calories; 9g Fat (25% calories from fat); 30g Protein; 33g Carbohydrate; 174mg Cholesterol; 860mg Sodium Recipe by: Cooking Light, Nov/Dec 1993, page 140 Posted to MC-Recipe Digest V1 #413 by [email protected] on Jan 28, 1997.
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