Turkey Tetrazzini with Mushrooms (Print Version)

Comforting baked pasta featuring turkey, mushrooms, Parmesan crust, and creamy sauce.

# What You'll Need:

→ Meats & Protein

01 - 3 cups cooked turkey, shredded or diced

→ Pasta

02 - 12 oz spaghetti or linguine

→ Vegetables

03 - 2 cups cremini or white mushrooms, sliced
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1/2 cup frozen peas (optional)

→ Dairy

07 - 4 tablespoons unsalted butter
08 - 2 cups whole milk
09 - 1 cup heavy cream
10 - 1/2 cup grated Parmesan cheese, plus extra for topping
11 - 1 cup shredded mozzarella or Swiss cheese

→ Pantry

12 - 1/4 cup all-purpose flour
13 - 1/2 cup dry white wine (optional)
14 - 1/2 cup chicken broth
15 - 1/2 teaspoon dried thyme
16 - 1/4 teaspoon freshly grated nutmeg
17 - Salt and black pepper to taste
18 - 1/2 cup breadcrumbs, preferably panko

# How to Cook:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Boil salted water and cook pasta until al dente. Drain and set aside.
03 - In a large skillet, melt butter over medium heat. Add onions and mushrooms, cooking until mushrooms brown and onions soften, about 7 minutes.
04 - Stir in minced garlic and cook for 1 minute. Sprinkle flour over mixture and cook while stirring for 2 minutes.
05 - Gradually whisk in white wine if using, then chicken broth, whole milk, and heavy cream. Stir continuously until thickened, about 3 to 5 minutes.
06 - Add dried thyme, nutmeg, salt, and pepper. Remove from heat and stir in Parmesan, mozzarella or Swiss cheese, cooked turkey, and peas if using.
07 - Mix sauce evenly with cooked pasta and transfer to prepared baking dish.
08 - In a small bowl, combine breadcrumbs with 1 tablespoon melted butter and extra Parmesan. Sprinkle evenly over pasta mixture.
09 - Bake uncovered for 25 to 30 minutes, until bubbly and golden on top.
10 - Allow to rest for 10 minutes before serving to set.

# Expert Advice:

01 -
  • It transforms humble leftovers into something that tastes like you spent hours in the kitchen.
  • The creamy mushroom sauce is forgiving and rewarding—one of those dishes that gets better with each batch.
  • It feeds a crowd without requiring you to think too hard, which is exactly when home cooking feels most like love.
02 -
  • Brown your mushrooms properly by letting them sit in the pan for a minute—this releases their moisture and lets them caramelize rather than steam, and it's the difference between okay and unforgettable.
  • Whisk your cream sauce constantly while adding liquids or you'll end up with flour clumps instead of silky sauce, which I learned the hard way the first time.
  • Don't skip the resting time after baking—those ten minutes let everything set up so it slices and serves like actual food instead of spilling across the plate.
03 -
  • Toast your breadcrumbs in a dry skillet for just a minute before mixing them with butter—they'll brown more evenly and taste nutty instead of dusty.
  • Use good Parmesan cheese if you can; the difference in flavor is noticeable and reminds you why you're making this at home instead of ordering out.

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