Italian Market Tetrazzini Recipes

ITALIAN MARKET TETRAZZINI

Italian Market Tetrazzini image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of 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

Steps:

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.
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.
Stir in spaghetti-vegetable mixture, tofu and 1/2 cup of the cheese. Spread in ungreased 2-quart casserole. Sprinkle with remaining cheese.
Bake uncovered 25 to 30 minutes or until hot and bubbly.

Nutrition Facts : Calories 320, Carbohydrate 42 g, Cholesterol 15 mg, Fat 1, Fiber 4 g, Protein 15 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 450 mg

ITALIAN CHICKEN TETRAZZINI

Italian Chicken Tetrazzini image

This classic Italian dish gets a speedy make-over with this dish. It is so creamy and tasty that it will be requested often.-Lynnette Davis, Tullahoma, Tennessee

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4-6 servings.

Number Of Ingredients 10

Ingredients

1/2 cup butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 jar (4-1/2 ounces) sliced mushrooms, drained
2 tablespoons diced pimientos, drained
2 cups cubed cooked chicken
4 ounces spaghetti, cooked and drained
1 cup sour cream
Grated Parmesan cheese
Paprika

Steps:

In a saucepan, melt butter over low heat. Add soups and mushrooms. Stir until well blended. Remove from the heat; add pimientos, chicken, spaghetti and sour cream. , Pour mixture into a greased 13x9-in. baking dish. Sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350° for 30-35 minutes.

Nutrition Facts : Calories 417 calories, Fat 30g fat (16g saturated fat), Cholesterol 114mg cholesterol, Sodium 1046mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 2g fiber), Protein 18g protein.

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