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
Preparation
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.
