Italian Market Tetrazzini

Italian Market Tetrazzini

Flavorful baked tofu and veggies mixed with spaghetti - perfect for an Italian dinner that's ready in less than an hour.

Prep Time

25

Minutes

Total Time

55

Minutes

Makes

6

servings

1
package (7 ounces) spaghetti
1/2
bag (16-ounce size) frozen zucchini, cauliflower, Italian green beans, baby lima beans and sliced carrots (1 1/2 cups)
3
tablespoons olive or vegetable oil
3
cups sliced mushrooms (8 ounces)
3
tablespoons Gold Medal® all-purpose flour
1 1/2
teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
1/2
teaspoon salt
1/4
teaspoon ground nutmeg
1/4
teaspoon pepper
2
cups milk
1
package (4 ounces) baked tofu, cut into 3/4-inch cubes
3/4
cup grated Parmesan cheese
  1. Heat oven to 350┬║. Cook spaghetti in 4-quart Dutch oven as directed on package; add frozen vegetables for the last 5 minutes of cooking. Rinse with cold water; drain.
  2. Heat oil in Dutch oven over medium-high heat. Cook mushrooms in oil about 3 minutes, stirring occasionally, until crisp-tender. Stir in flour, basil, salt, nutmeg and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  3. Stir in spaghetti-vegetable mixture, tofu and 1/2 cup of the cheese. Spread in ungreased 2-quart casserole. Sprinkle with remaining cheese.
  4. Bake uncovered 25 to 30 minutes or until hot and bubbly.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
For a richer version of this tetrazzini, use half-and-half instead of milk.
Variation
Go ahead and omit the tofu from this recipe if you like. You'll still have a flavorful, healthful tetrazzini.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 4g,),
  • Cholesterol 15mg;
  • Sodium 450mg;
  • Total Carbohydrate 42g
    • (Dietary Fiber 4g,
  • Protein 15g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 2 Vegetable;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.