Italian Market Tetrazzini

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

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Prep Time 25 min
Total Time 55 min
Servings 6

Ingredients

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

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Directions

1 Heat oven to 350º. 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.