Turkey Tetrazzini
Creamy baked pasta with mushrooms, onions, peas and roast turkey
Ingredients
- 12 oz. spaghetti
- 2 cups chopped turkey
- 2 cups chicken broth
- 2 cups grated mozzarella cheese
- 1 cup half-and-half
- 1 small onion diced
- 1 cup frozen peas thawed
- 1/4 cup dry white wine
- 1/4 cup Parmesan cheese
- 8 oz. button mushrooms quartered
- 8 oz. cream cheese room temperature
- 2 cloves garlic minced
- 3 Tbsp. salted butter
- 3 Tbsp. all purpose flour
- 1 tsp. Italian seasoning
- 1/2 tsp. salt
Instructions
- Preheat oven to 350F degrees.
- Cook the spaghetti according to package directions for al dente. Drain and set aside.
- In a large pot, melt the butter over low heat. Saute the diced onions and minced garlic until translucent. Add the mushrooms, Italian seasoning and flour. Cook until sizzling, about 2-3 minutes.
- Pour in the wine and stir well. Add the broth and cream. Bring the mixture to a boil. Reduce to medium low, stirring as the mixture thickens.
- Break the cream cheese into smaller pieces and stir it in, cooking until it melts.
- Remove from heat. Stir in the turkey, 1 cup of mozzarella, Parmesan cheese, peas and spaghetti. Transfer the mixture to a baking dish.
- Sprinkle the remaining mozzarella over top and bake 20-25 minutes. Serve warm.
Tried this recipe?Let us know how it was!