Flavorful baked tofu and veggies mixed with spaghetti - perfect for an Italian dinner that's ready in less than an hour.
Italian Market Tetrazzini
- Prep Time 25 min
- Total 55 min
- Servings 6
- Ingredients 12
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
Make With
Gold Medal Flour
Instructions
-
Step1Heat 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.
-
Step2Heat 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.
-
Step3Stir in spaghetti-vegetable mixture, tofu and 1/2 cup of the cheese. Spread in ungreased 2-quart casserole. Sprinkle with remaining cheese.
-
Step4Bake uncovered 25 to 30 minutes or until hot and bubbly.
Nutrition
320
Calories
12g
Total Fat
15g
Protein
42g
Total Carbohydrate
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;Tips from the Betty Crocker Kitchens
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