Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!


NEWSLETTER
Current Issue
Newsletter Archive
Sign Up Now

Cook'n with Betty Crocker

Cook'n with Betty Crocker





Cook'n with Pillsbury

Cook'n with Pillsbury





Cook'n with a Taste of Home

Cook'n with a Taste of Home






Cook'n in Italy

Cook'n in Italy






Cook'n in Mexico

Cook'n in Mexico






See over 50 more titles...

Swiss Capellini Tart

Serves: 6

Print this Recipe

Try serving this attractive tart for brunch with your favorite fresh fruit.


   1 cup Bechamel Sauce: see recipe
   4 ounces uncooked capellini (angel hair) pasta
   18 slices French bread, about 1/4 inch thick
   2 tablespoons margarine or butter or spread, softened
   3/4 cup shredded Swiss cheese (3 ounces)
   2 tablespoons chopped fresh or 2 tsp dried basil leaves
   3 Roma (plum) tomatoes, chopped (1 cup)
   1/4 cup sliced green onions (3 medium)
   2 tablespoons grated Parmesan cheese or Romano


Heat oven to 400°. Prepare Béchamel Sauce. Cook and drain pasta as directed on package. Brush bread with margarine. Line bottom and sides of pie plate, 10x1 1/2 inches, with bread, slightly overlapping slices. Bake about 10 minutes or until light brown. Reduce oven temperature to 350°. Stir Swiss cheese and 1 tablespoon of the basil into sauce. Toss sauce and pasta. Spoon into baked crust. Mix tomatoes, green onions and remaining 1 tablespoon basil. Sprinkle with Romano cheese. Bake 15 to 20 minutes or until heated through. Let stand 5 minutes before cutting.

Béchamel Sauce
1 tablespoon margarine, butter or spread
1 cup skim milk
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon butter-flavored sprinkles
Heat margarine in 1 1/2-quart saucepan over medium heat until melted and bubbly. Shake milk, flour, salt and pepper in tightly covered container. Gradually stir into margarine. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in butter-flavored sprinkles.

1 Serving: Calories 330 (Calories from Fat 110); Fat 12g (Saturated 4g); Cholesterol 15mg; Sodium 510mg; Carbohydrate 45g (Dietary Fiber 2g); Protein 13g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

This recipe comes from the Cook'n collection. Try Cook'n for FREE!

Download Cook'n for Free







Vegetarian Chili
Squash and Bean Chili Stew
Three-Bean Chili
Mexican Polenta Pie
Beans Are Healthy!
Garden Phyllo Quiches
Spaghetti Torte
Savory Zucchini Frittata
Southwestern Frittata
Spinach Frittata with Creole Sauce
Creole Sauce
Baked Herb Omelet
Spicy Five-Pepper Spoon Bread
Swiss Capellini Tart
Béchamel Sauce
Three-Cheese Noodle Bake
Fresh Mushroom Fettuccine
Double Spinach Fettuccine
Mediterranean Vegetable Ziti
Manicotti
Spaghetti with Broccoli and Mushrooms
Winter Baked Pasta
Zucchini Lasagna
Triple-Cheese Ravioli
Layered Eggplant Parmigiana
Egg Yourself On
Caponata Pockets
Hearty Bean Patties
Horseradish Sauce
Black Bean Taco Salad
Cuban Black Beans and Rice
Risotto Primavera
Low-Fat Shopping
Spring Vegetable Paella
Polenta with Italian Vegetables
Vegetable Couscous
Five Reasons to Eat Meatless
Impossible Vegetable Pie
Thin Crust Create-a-Pizza
Hearty Bean and Pasta Stew
Does Pasta Make You Fat?
Bean-Cheese Pie
Spicy Garbanzos
Savory Mushroom Strata
Heading Out of Town?
Pasta with Lemon
Rigatoni with Artichokes
Garbanzo Bean Sandwiches
Vegetable Burritos
Meatless Mainstays
Vegetarian Burger Sandwich
Meatless "Meatball" Pizza
Roasted-Vegetable Pizza
Vegetable Kung Pao
Bok Choy with Baked Tofu
Tex-Mex Rice and Bean Bake
Indian Lentils and Rice
Chili Baked Potatoes















































































Cook'n Organize your recipes with the Cook'n
Recipe Software





Affiliate Program | Privacy Policy | Other Resources | Contact Us


© 2008 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656