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 min
  • Total Time 1 hr 5 min
  • Servings 4

Ingredients

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.

Expert Tips

Diced pimientos make a good substitution for the roasted red bell peppers.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
540
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
5g,
5%
Trans Fat
1g
1%
),
Cholesterol
45mg
45%;
Sodium
1220mg
1220%;
Total Carbohydrate
69g
69%
(Dietary Fiber
5g
5%
  Sugars
8g
8%
),
Protein
37g
37%
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
25%;
Calcium
30%;
Iron
30%;
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.