1
package (4 ounces) baked tofu, cut into 3/4-inch cubes
3/4
cup grated Parmesan cheese
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Steps
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.
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For a richer version of this tetrazzini, use half-and-half instead of milk.
Go ahead and omit the tofu from this recipe if you like. You'll still have a flavorful, healthful tetrazzini.
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Nutrition Facts
Serving Size: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
% Daily Value*:
Iron
16%
16%
Exchanges:
2 Starch; 2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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