The creamiest, most delicious tettrazini we’ve come across.
Anytime there are turkey leftovers in the fridge, it’s hard to resist making Turkey Tettrazini and this recipe happens to be the creamiest, most delicious version we’ve come across. With an easy to make from-scratch sauce and cream cheese, mushrooms, and more mixed in, this recipe for the American classic is as comforting as it is creamy.
15m prep time
35m cook time
12 ounces dry spaghetti
4 tablespoons butter
1 white onion, diced
3 cloves garlic, minced
3/4 lb cremini mushrooms, sliced
4 tablespoons all-purpose flour
2 1/2 cups chicken broth
8 oz cream cheese, chopped and softened
1 1/3 cups half and half
1 tablespoon fresh parsley, chopped
1 teaspoon Italian seasoning
2 cups turkey, chopped
2 cups mozzarella cheese, divided
1/2 cup Parmesan cheese, freshly grated
1/2 cup unseasoned Panko breadcrumbs
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 350°F and grease a 9×13-inch baking dish with butter or nonstick spray. Set aside.
Cook spaghetti to al dente according to package instructions. Drain and set aside.
In a large pot over medium-high heat, melt butter until foaming subsides. Add mushrooms and season with salt and pepper and cook until liquid releases and evaporates, about 5 minutes.
Add onion and cook until soft, about 4 minutes. Stir in garlic and cook 1 minute more.
Stir in flour and cook 1 minute. Stir in broth and half and half, and let cook until thick and bubbly. Let boil 1 minute.
Stir in cream cheese until melted. Season to taste with salt and pepper and stir in parsley and Italian seasoning.
Stir in spaghetti, turkey, and 1 cup of the mozzarella.
Transfer to baking dish, top with remaining mozzarella, cover with foil, and bake 20 minutes.
Remove foil, top with Parmesan and breadcrumbs and bake until golden brown and bubbly, about 15 minutes more.