Description
This Turkey Tetrazzini is a comforting and creamy baked pasta dish featuring tender cooked turkey, mushrooms, and spaghetti in a rich garlic-flavored cream cheese sauce. Perfect for utilizing leftover turkey, it’s topped with mozzarella and Parmesan cheese for a golden, bubbly finish.
Ingredients
Scale
Pasta
- 12 ounces spaghetti
Sauce
- 3 tablespoons salted butter
- 1 onion, diced
- 3 cloves garlic, minced
- 12 ounces mushrooms, sliced
- 3 tablespoons all-purpose flour
- 2 ¼ cups reduced sodium chicken broth
- 8 ounces garlic-flavored spreadable cream cheese
- 1 ⅓ cups half and half (or light cream)
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Italian seasoning
Main Ingredients
- 2 cups cooked chopped turkey
- 2 cups shredded mozzarella cheese, divided
- ¼ cup shredded Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole later.
- Cook Spaghetti: Boil the spaghetti according to package directions until al dente, then drain well and set aside.
- Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add diced onion and minced garlic, cooking until soft and fragrant. Add sliced mushrooms and continue cooking for an additional 3 minutes until tender.
- Make Sauce Base: Stir in the flour to the vegetable mixture and cook for 1 minute to remove the raw flour taste.
- Add Liquids and Cream Cheese: Gradually add the chicken broth and half and half all at once, stirring constantly. Cook the sauce until it thickens and bubbles, then let it boil for 1 minute.
- Melt Cream Cheese: Stir in the garlic-flavored spreadable cream cheese until fully melted and smooth. Add chopped parsley, Italian seasoning, and season with salt and black pepper to taste.
- Combine Ingredients: In a large bowl, combine the cooked spaghetti, chopped turkey, 1 cup of shredded mozzarella, and the prepared sauce. Mix until everything is evenly coated.
- Assemble Casserole: Pour the mixture into a greased 9×13 inch baking pan. Sprinkle the remaining 1 cup of mozzarella cheese evenly on top.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
- Add Parmesan and Finish Baking: Remove the foil and sprinkle the Parmesan cheese over the top. Continue baking uncovered for an additional 10 to 15 minutes until the casserole is hot, bubbly, and the cheese has browned slightly.
Notes
- This recipe is an excellent way to use leftover turkey and transform it into a comforting new meal.
- Adjust seasoning according to taste; you can add more garlic or Italian herbs for extra flavor.
- Using reduced sodium chicken broth helps control the saltiness of the dish since cheese adds salt.
- For a lighter version, use light cream or half and half and low-fat cheese options.
- Let the casserole rest for 5 minutes before serving to allow it to set.
Nutrition
- Serving Size: 1 serving
- Calories: 462 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 82 mg
