Enjoy this delicious tuna tetrazzini made with pasta, Progresso® bread crumbs and spinach – a delicious Italian dinner.
Florentine Tuna Tetrazzini
- Prep Time 15 min
- Total 1 hr 5 min
- Servings 4
- Ingredients 9
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) 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
Make With
Progresso Breadcrumbs
Instructions
-
Step1Heat 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.
-
Step2Return 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.
-
Step3Bake uncovered 40 to 45 minutes or until bubbly around edges and top is golden brown. Let stand 5 minutes before serving.
Nutrition
540
Calories
14g
Total Fat
37g
Protein
69g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 540
- Calories from Fat
- 130
- Total Fat
- 14g
- 22%
- Saturated Fat
- 5g
- 27%
- Trans Fat
- 1g
- Cholesterol
- 45mg
- 15%
- Sodium
- 1220mg
- 51%
- Potassium
- 660mg
- 19%
- Total Carbohydrate
- 69g
- 23%
- Dietary Fiber
- 5g
- 18%
- Sugars
- 8g
- Protein
- 37g
% Daily Value*:
- Vitamin A
- 100%
- 100%
- Vitamin C
- 25%
- 25%
- Calcium
- 30%
- 30%
- Iron
- 30%
- 30%
Exchanges:
4 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 3 1/2 Lean Meat;Carbohydrate Choice
4Tips from the Betty Crocker Kitchens
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