Pressed into the bottom and sides of a pie plate, cooked spaghetti enriched with cheese and eggs becomes a "crust" for a tuna-broccoli Alfredo filling.
Tuna-Broccoli Spaghetti Pie
- Prep Time 25 min
- Total 1 hr 15 min
- Ingredients 10
- Servings 6
Ingredients
- 6 oz. uncooked spaghetti
- 2 tablespoons margarine or butter
- 1/2 cup grated Parmesan cheese
- 2 eggs, slightly beaten
- 3 cups frozen cut broccoli, thawed
- 2 tablespoons all-purpose flour
- 1 (10-oz.) container refrigerated Alfredo sauce
- 1 (9 1/4-oz.) can water-packed tuna, drained, flaked
- 1/4 cup Italian-seasoned dry bread crumbs
- 1 teaspoon margarine or butter, melted
Instructions
-
Step1In large saucepan or Dutch oven, cook spaghetti to desired doneness as directed on package. Drain; return to saucepan.
-
Step2Meanwhile, heat oven to 350°F. Grease 10- or 9-inch deep-dish pie pan or quiche dish.
-
Step3To cooked spaghetti, add 2 tablespoons margarine, Parmesan cheese and eggs; stir gently. Spread over bottom and up sides of greased pie pan.
-
Step4In large bowl, combine broccoli, flour, Alfredo sauce and tuna; mix well. Spoon into spaghetti crust. In small bowl, combine bread crumbs and 1 teaspoon melted margarine; mix well. Sprinkle over tuna mixture.
-
Step5Bake at 350°F. for 40 to 45 minutes or until spaghetti is light golden brown. Let stand 5 minutes before serving.
Nutrition
450
Calories
25g
Total Fat
23g
Protein
32g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 serving
- Calories
- 450
- Calories from Fat
- 230
- Total Fat
- 25g
- 38%
- Saturated Fat
- 11g
- 55%
- Cholesterol
- 120mg
- 40%
- Sodium
- 700mg
- 29%
- Total Carbohydrate
- 32g
- 11%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 3g
- Protein
- 23g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 20%
- 20%
- Calcium
- 25%
- 25%
- Iron
- 15%
- 15%
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 2 Very Lean Meat; 4 1/2 Fat;Tips from the
Pillsbury Kitchens
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