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Fettuccine with Blue Cheese

This fabulous fettuccine from Phyllis Ciardo of Albany, California is extra cheesy and nicely seasoned with herbs. No one would guess it's lower in fat than the traditionally rich and creamy Italian restaurant specialty.
  • Total Time
    Prep: 5 min. Bake: 40 min. + standing
  • Makes
    8 servings

Ingredients

  • 2 large eggs
  • 4 cups fat-free cottage cheese
  • 1/2 cup egg substitute
  • 6 ounces blue cheese, crumbled
  • 1/4 cup all-purpose flour
  • 1 tablespoon minced fresh parsley
  • 2 garlic cloves, minced
  • 2 teaspoons dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 8 ounces fettuccine, cooked and drained
  • Paprika

Directions

  • In a large bowl, beat the first 10 ingredients on low speed for 2 minutes or until blended. Fold in fettuccine. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray; sprinkle with paprika. Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

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Reviews

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Average Rating:
  • deannasnz
    Feb 29, 2012

    This was disappointing. I love blue cheese but the recipe doesn't showcase its flavour. It's eggy and dull - needs lots more character than it has.