This Turkey Tetrazzini is a creamy baked pasta with a homemade sauce, shredded turkey, spaghetti and a golden cheesy crust! Make ahead and freezer friendly!
375gramshigh fiber white spaghetti(about 13oz), cooked just to al dente
1cupshredded mozzarella cheese
1cupfrozen peas
Instructions
Turkey Breast
Place turkey breast in a large skillet and pour in turkey stock. Season turkey with salt and pepper.
Bring to a simmer over medium heat and reduce to medium low. Cover and simmer until cooked through (165 degrees F inside) and tender, about 40 minutes.
Alternatively, you can place the ingredients in a slow cooker and cook on low for 4 hours.
Remove to a cutting board and chop or shred. Set aside.
Sauce
In a large skillet, melt butter.
Add onion and saute over medium heat until onion is softened.
Add garlic, Italian seasoning, salt, and pepper and cook 1 minute.
Whisk in flour until completely absorbed by the butter.
Add turkey stock and cream and whisk until smooth. Continue cooking over medium heat, whisking often, until thickened. Set aside.
Turkey Tetrazzini
Preheat the oven to 400 degrees if baking immediately.
Place cooked pasta, shredded turkey, and peas in a 9x13" greased baking dish. Pour sauce over top and spread with a spatula over pasta so that it soaks down into the spaghetti.
Sprinkle with cheese and bake for 20 minutes or until golden and bubbly (see post above for make ahead instructions).