Florentine Tuna Tetrazzini

Florentine Tuna Tetrazzini

Enjoy this delicious tuna tetrazzini made with pasta, Progresso® bread crumbs and Green Giant® spinach – a delicious Italian dinner.

Prep Time

15

Minutes

Total Time

1:05

Hr:Mins

Makes

4

servings

1
package (9 oz) refrigerated linguine, cut into thirds
1
can (10 3/4 oz) condensed cream of celery soup
1
box (10 oz) Green Giant® frozen creamed spinach, thawed
3/4
cup milk
2
cans (6 oz each) albacore tuna in water, drained, flaked
1/4
cup sliced drained roasted red bell peppers (from a jar)
1/4
cup Progresso® Italian style bread crumbs
2
tablespoons grated Parmesan cheese
1
tablespoon butter or margarine, melted
  1. Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain linguine as directed on package, using minimum cook time.
  2. Return cooked pasta to saucepan; stir in soup, spinach and milk. Stir in tuna, roasted peppers and linguine. Spoon pasta mixture into baking dish. In small bowl, mix bread crumbs, cheese and melted butter; sprinkle over tuna mixture.
  3. Bake uncovered 40 to 45 minutes or until bubbly around edges and top is golden brown. Let stand 5 minutes before serving.
Makes 4 servings (1 1/2 cups)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Tip
Diced pimientos make a good substitution for the roasted red bell peppers.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 540
    • (Calories from Fat 130),
  • Total Fat 14g
    • (Saturated Fat 5g,
    • Trans Fat 1g),
  • Cholesterol 45mg;
  • Sodium 1220mg;
  • Total Carbohydrate 69g
    • (Dietary Fiber 5g,
    • Sugars 8g),
  • Protein 37g;
Percent Daily Value*:
    Exchanges:
    • 4 Starch;
    • 1/2 Other Carbohydrate;
    • 1 Vegetable;
    • 3 1/2 Lean Meat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.