Turkey Tetrazzini
Make turkey tetrazzini with cooked turkey, spaghetti, mushrooms and a creamy sauce. Get tips for tender pasta and a moist, golden-topped bake.
Servings 8 servings
Calories 445kcal
Equipment
- Large pot
- Skillet or Dutch Oven
- 9x13-inch baking dish
Ingredients
Pasta
- 12 ounces spaghetti broken in half
Sauce
- 4 tablespoons unsalted butter
- 8 ounces white button mushrooms sliced
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 3 cups turkey broth
- 1 cup half-and-half
- 4 ounces garlic-herb cream cheese softened
- 3 cups cooked turkey shredded or diced
- 1 cup frozen peas thawed
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese divided
- 1/2 cup panko breadcrumbs
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with non-stick spray or butter.
- Bring a large pot of salted water to a boil. Add the spaghetti and cook for 2 minutes less than the package directions for al dente; drain and set aside.
- In a large skillet or Dutch oven, melt 4 tablespoons of butter over medium heat. Add the sliced mushrooms and diced onion, sautéing for 6 to 8 minutes until the mushrooms are browned and the onions are translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and whisk constantly for 1 to 2 minutes to create a golden roux.
- Slowly pour in the turkey broth and half-and-half while whisking continuously. Bring the mixture to a gentle simmer and cook for 3 to 5 minutes until the sauce has thickened enough to coat the back of a spoon.
- Stir in the softened garlic-herb cream cheese, Italian seasoning, salt, and pepper until the cheese has melted and the sauce is smooth.
- Add the cooked turkey, cooked spaghetti, and peas to the sauce. Toss well to ensure the pasta is thoroughly coated; the mixture should look slightly soupy as the pasta will absorb moisture during baking.
- Transfer the mixture into the prepared baking dish. Top evenly with the shredded mozzarella and 1/4 cup of the parmesan cheese.
- In a small bowl, toss the panko breadcrumbs with the remaining 1/4 cup of parmesan cheese and sprinkle the mixture evenly over the top of the casserole.
- Bake for 25 to 30 minutes, or until the sauce is hot and bubbly and the breadcrumb topping is a deep golden brown. Let the dish rest for 5 minutes before serving.
Notes
Nutritional information:
- Calories: 445
- Protein: 27g
- Carbohydrates: 37g
- Fat: 21g
- Saturated fat: 12g
- Cholesterol: 60mg
- Sodium: 780mg
- Potassium: 400mg
- Fiber: 4g
- Sugar: 6g
- Vitamin A: 1000 IU
- Vitamin C: 20mg
- Calcium: 20mg
- Iron: 2.5mg