Turkey Pasta Bake (Print Version)
# Ingredients:
01 -
Nonstick spray.
02 -
Salt, kosher style.
03 -
1 pound of uncooked spaghetti.
04 -
6 tablespoons butter (unsalted), split.
05 -
2 minced garlic cloves.
06 -
1 pound sliced cremini mushrooms.
07 -
1/2 cup of dry white wine.
08 -
1/4 cup plain flour.
09 -
2 1/2 cups of chicken broth (low sodium).
10 -
1 cup of heavy whipping cream.
11 -
Cracked black pepper.
12 -
2 pounds diced cooked turkey (roughly 5 cups).
13 -
1 cup frozen green peas.
14 -
1 cup of white cheddar, shredded.
15 -
1 teaspoon oregano, dried.
16 -
1 cup Japanese breadcrumbs (panko).
17 -
1/2 cup Parmesan, finely shredded.
18 -
2 tablespoons olive oil (extra virgin).
# Instructions:
01 -
Turn the oven to 350°F and spray a 13x9-inch dish to prevent sticking.
02 -
Prepare spaghetti in salted boiling water till it has a little chew. Drain it after.
03 -
In 2 tablespoons of butter, cook mushrooms, garlic, and wine until softened.
04 -
Stir the rest of the butter and flour together until lightly browned. Slowly mix in cream and broth to thicken.
05 -
Combine turkey, peas, shredded cheese, oregano, and pasta with the sauce. Transfer into the dish.
06 -
Stir together Parmesan, oil, and crumbs, then spread over the casserole.
07 -
Pop it in the oven for 25 minutes or until the top looks golden and bubbly. Cool for 10 minutes to settle.
# Notes:
01 -
Perfect for leftover turkey!
02 -
You can prep it ahead of time.
03 -
Freezer-friendly for later meals.