Tuna-Broccoli Spaghetti Pie

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.

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  • prep time 25 min
  • total time 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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large saucepan or Dutch oven, cook spaghetti to desired doneness as directed on package. Drain; return to saucepan.
  • 2 Meanwhile, heat oven to 350°F. Grease 10- or 9-inch deep-dish pie pan or quiche dish.
  • 3 To cooked spaghetti, add 2 tablespoons margarine, Parmesan cheese and eggs; stir gently. Spread over bottom and up sides of greased pie pan.
  • 4 In 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.
  • 5 Bake at 350°F. for 40 to 45 minutes or until spaghetti is light golden brown. Let stand 5 minutes before serving.
  • 1 In large saucepan or Dutch oven, cook spaghetti to desired doneness as directed on package. Drain; return to saucepan.
  • 2 Meanwhile, heat oven to 350°F. Grease 10- or 9-inch deep-dish pie pan or quiche dish.
  • 3 To cooked spaghetti, add 2 tablespoons margarine, Parmesan cheese and eggs; stir gently. Spread over bottom and up sides of greased pie pan.
  • 4 In 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.
  • 5 Bake at 350°F. for 40 to 45 minutes or until spaghetti is light golden brown. Let stand 5 minutes before serving.

EXPERT TIPS

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Expert Tips

Parmesan cheese is a hard, dry granular cheese with a pale golden rind and straw-colored interior. Made from cow's milk, it has a sharp, pungent flavor. Although Parmesan cheese is made in many countries, the most highly prized is Parmigiano-Reggiano from Parma, Italy. This cheese is aged two to four years, had supreme flavor and a characteristic granular texture. It is typically more expensive than domestic varieties, but is heightened flavor means that less is needed. Parmiagiano-Reggiano is available at Italian markets and in the deli departments of large supermarkets.

Parmesan cheese is primarily used grated, though restaurants sometimes "shave" it for a slightly different effect. You can purchase the cheese pre-grated in canisters. For freshest flavor, buy it in chunk form and grate it as needed, using a food processor or the fineholed side of a hand grater.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
450
(
Calories from Fat
230),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
11g,
11%
),
Cholesterol
120mg
120%;
Sodium
700mg
700%;
Total Carbohydrate
32g
32%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
20%;
Calcium
25%;
Iron
15%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 2 Very Lean Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.