Italian Market Tetrazzini

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MC-Formatted and Posted by: Donni

 

 

 

* Exported from MasterCook *

 

Italian Market Tetrazzini

 

Recipe By :Betty Crocker® Easy Vegetarian Classic Go Meatless * March 2000

Serving Size : 6 Preparation Time :0:00

Categories : Casseroles Pasta

Spaghetti Tofu

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 7-ounce package spaghetti

1/2 16-ounce bag 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

3 tablespoons 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 4-ounce package baked tofu -- cut into 3/4-inch cubes

3/4 cup grated Parmesan cheese

 

1. Heat oven to 350 degrees. 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.

 

SUBSTITUTION: For a richer version of this tetrazzini, use half-and-half

instead of milk.

 

VARIATION: Go ahead and omit the tofu from this recipe if you like. You'll

still have a flavorful, healthful tetrazzini.

 

 

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