Description
A comforting and creamy Turkey Tetrazzini recipe that is perfect for using up leftover turkey. This baked pasta casserole is loaded with tender turkey, mushrooms, and peas in a rich Parmesan cream sauce, topped with a crispy breadcrumb and cheese crust.
Ingredients
Spaghetti or Linguine:
12 ounces,
Cooked Turkey Breast:
3 cups shredded or cubed,
Unsalted Butter:
3 tablespoons,
Onion:
1 small, finely chopped,
Mushrooms:
8 ounces sliced,
Garlic Cloves:
2 minced,
All-Purpose Flour:
3 tablespoons,
Chicken or Turkey Broth:
2 cups,
Whole Milk:
1 cup,
Heavy Cream:
1/2 cup,
Grated Parmesan Cheese:
1/2 cup,
Shredded Mozzarella Cheese:
1 cup,
Frozen Peas:
1/2 cup thawed,
Salt:
1 teaspoon,
Black Pepper:
1/2 teaspoon,
Dried Thyme:
1/2 teaspoon,
Nutmeg:
1/4 teaspoon,
Breadcrumbs:
1/4 cup,
Fresh Parsley:
2 tablespoons chopped
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook Pasta: Cook pasta until al dente, drain, and set aside.
- Prepare Sauce: Melt butter in a skillet, cook onions, mushrooms, and garlic. Add flour, then slowly whisk in broth, milk, and cream. Season and stir in Parmesan.
- Combine Ingredients: Toss pasta, turkey, peas, and sauce together. Transfer to baking dish.
- Top and Bake: Sprinkle mozzarella, Parmesan, and breadcrumbs over the pasta. Bake for 25-30 minutes until golden.
- Rest and Serve: Let it rest for 5 minutes, garnish with parsley, and serve.
Notes
- You can use chicken instead of turkey.
- For a lighter version, use half-and-half and less cheese.
- Include sautéed spinach or broccoli for added veggies.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 95 mg
