Creamy Turkey Tetrazzini

Indulge in pure comfort with this Creamy Turkey Tetrazzini, a rich and satisfying casserole that’s perfect for using up leftover turkey. Tender spaghetti is tossed in a luxurious, velvety sauce made from chicken broth, heavy cream, and sautéed mushrooms, then layered with peas, savory Parmesan, and gooey mozzarella. A golden, buttery panko topping adds the perfect crunch for a delightful contrast in textures. Quick to prepare and baked to perfection in under 30 minutes, this family-friendly dish is ideal for weeknight dinners or holiday leftovers. Garnished with fresh parsley, this creamy turkey pasta bake is as beautiful as it is delicious.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 12 oz Spaghetti
• 4 tbsp Unsalted butter
• 1 tbsp Olive oil
• 1 Yellow onion, finely diced
• 2 Garlic cloves, minced
• 8 oz Button mushrooms, sliced
• 0.25 cup All-purpose flour
• 2 cups Chicken broth
• 1 cup Heavy cream
• 3 cups Shredded cooked turkey
• 1 cup Frozen peas
• 1 cup Grated Parmesan cheese, divided
• 1 cup Shredded mozzarella cheese
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh parsley, chopped (for garnish)
• 0.5 cup Panko breadcrumbs

Directions

Step 1

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Step 2

Cook spaghetti in a large pot of salted boiling water until just shy of al dente, about 1-2 minutes less than package directions. Drain and set aside.

Step 3

In a large skillet, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.

Step 4

Add the minced garlic and sliced mushrooms, cooking until the mushrooms are golden brown and any liquid has evaporated, about 5-6 minutes.

Step 5

Sprinkle the flour over the onion-mushroom mixture and cook, stirring constantly, for 1 minute.

Step 6

Gradually whisk in the chicken broth and heavy cream, cooking until the sauce thickens and coats the back of a spoon, about 4-5 minutes.

Step 7

Stir in the shredded turkey, frozen peas, salt, pepper, and 1/2 cup of Parmesan cheese. Remove from heat.

Step 8

Add the cooked spaghetti to the skillet or transfer everything to a large mixing bowl. Toss until the noodles are fully coated in the creamy sauce.

Step 9

Transfer the mixture to the prepared baking dish and spread it out evenly.

Step 10

In a small bowl, combine the remaining Parmesan cheese, shredded mozzarella, and panko breadcrumbs. Sprinkle this mixture evenly over the top of the pasta.

Step 11

Melt the remaining 2 tablespoons of butter and drizzle over the breadcrumb topping.

Step 12

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.

Step 13

Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley before serving.

Nutrition Facts

Serving size	(2745.8g)

Amount per serving	% Daily Value*
Calories	4830.2

Total Fat 263.6g	0%
Saturated Fat 144.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 1170.5mg	0%
Sodium 8600.1mg	0%
Total Carbohydrate 205.6g	0%
Dietary Fiber 21.4g	0%
Total Sugars 23.9g
Protein 386.1g	0%

Vitamin D 22.7IU	0%
Calcium 3738.7mg	0%
Iron 23.4mg	0%
Potassium 4135.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.1%

Protein: 32.6%

Carbs: 17.4%