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Tuna Tetrazzini

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By Betty Crocker Kitchens
Updated Sep 7, 2010
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Tuna—instead of the traditional turkey—stars in a tasty twist on tetrazzini.

Tuna Tetrazzini

  • Prep Time 25 min
  • Total 1 hr 15 min
  • Servings 4
  • Ingredients 8
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Ingredients

  • 8 oz uncooked spaghetti, broken into 2-inch pieces
  • 1 can (12 oz) chunk light tuna in water, drained
  • 1/4 cup milk
  • 1 jar (1 lb) Alfredo pasta sauce
  • 1 jar (4.5 oz) sliced mushrooms, drained
  • 1 cup frozen sweet peas (from 12 oz bag), thawed
  • 1 jar (2 oz) diced pimientos, drained
  • 2 tablespoons grated Parmesan cheese

Instructions

  • Step 
    1
    Heat oven to 350°F. Cook and drain spaghetti as directed on package.
  • Step 
    2
    Meanwhile, in ungreased 2-quart casserole, stir tuna, milk, Alfredo sauce, mushrooms, peas and pimientos. Gently stir in cooked spaghetti.
  • Step 
    3
    Cover and bake 40 minutes. Sprinkle cheese on top. Bake uncovered about 10 minutes longer or until top is bubbly and beginning to brown.

Nutrition

520 Calories
13g Total Fat
40g Protein
60g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
520
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
7g
36%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
940mg
39%
Potassium
480mg
14%
Total Carbohydrate
60g
20%
Dietary Fiber
6g
22%
Sugars
7g
Protein
40g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
30%
30%
Iron
25%
25%
Exchanges:
3 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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