Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Fettuccine, uncooked |
| \N \N | Vegetable cooking spray |
| ½ pounds | Diced lean lower-salt cooked ham |
| 1 cup | 2% low-fat milk |
| 1 cup | Shredded reduced-fat Swiss cheese, (4 ounces) |
| ½ cup | 1% low-fat cottage cheese |
| 6 tablespoons | Grated fresh Parmesan cheese |
| ¼ teaspoon | Pepper |
| ⅛ teaspoon | Ground nutmeg |
| 8 \N | Egg whites |
| 4 \N | Egg yolks |
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 igor@... on Jan 28, 1997.