I love this recipe because it’s hearty, satisfying, and easy to prepare ahead of time. The creamy sauce coats every strand of pasta, the cheese melts beautifully, and the turkey makes it filling without feeling too heavy. It’s the kind of dish I make when I want a warm, comforting meal that everyone enjoys.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
12 ounces spaghetti 4 tablespoons butter unsalted 8 ounces mushrooms, sliced ½ medium yellow onion, diced 4 cloves garlic, minced ¼ cup all-purpose flour 2½ cups chicken broth 1¼ cups heavy cream 1 cup Monterey Jack cheese, divided 1 cup mozzarella cheese, divided 1 cup Parmesan cheese, divided 1½ tablespoons Italian seasoning ½ teaspoon salt ¼ teaspoon black pepper 3 cups cooked turkey, chopped Optional: fresh parsley, chopped
Directions
I start by preheating the oven and lightly greasing a 9×13-inch baking dish. I cook the spaghetti in a large pot of salted boiling water until just al dente, then drain and set it aside.
In a large saucepan, I melt the butter over medium heat. I add the sliced mushrooms and diced onion and cook until they soften and release their moisture. I stir in the garlic and cook briefly until fragrant.
I sprinkle the flour over the vegetables and stir continuously for about a minute to cook off the raw flour taste. I slowly pour in the chicken broth and heavy cream, whisking constantly until the sauce is smooth and thickened.
I add half of each cheese along with the Italian seasoning, salt, and black pepper. I reduce the heat and stir until the cheese melts into a creamy sauce. I then fold in the chopped turkey.
I place the cooked spaghetti into the prepared baking dish and pour the sauce over the top, gently tossing to coat the pasta evenly. I sprinkle the remaining cheeses over the casserole.
I bake until the dish is hot, bubbly, and lightly golden on top. Before serving, I sprinkle chopped parsley over the top if I’m using it.
Servings and Timing
This recipe makes about 8 servings. I usually spend around 15 minutes preparing everything and about 45 minutes baking, so the total time is roughly 1 hour.
Variations
I sometimes add peas, spinach, or bell peppers for extra color and texture. When I want a crunchier topping, I sprinkle breadcrumbs mixed with a little butter over the cheese before baking. I also like experimenting with different cheese blends depending on what I have on hand.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm individual portions in the microwave or reheat the casserole covered in the oven. If it looks dry, I add a small splash of broth or cream before reheating.
FAQs
Can I make this ahead of time?
Yes, I often assemble it ahead, cover it, and refrigerate until ready to bake.
Can I freeze Turkey Tetrazzini?
Yes, I freeze it tightly wrapped for up to 3 months and thaw before reheating.
What pasta works best?
I like spaghetti, but linguine or fettuccine work well too.
Can I use rotisserie turkey or chicken?
Yes, any cooked turkey or poultry works perfectly in this recipe.
How do I keep the pasta from getting mushy?
I slightly undercook the pasta since it continues cooking in the oven.
Can I reduce the richness?
I use milk instead of cream for a lighter version, though the sauce will be thinner.
What vegetables can I add?
Mushrooms, peas, spinach, and broccoli all work well.
Do I need all three cheeses?
No, I use what I have, as long as the total amount stays similar.
How do I know when it’s done baking?
I look for bubbling edges and a lightly golden top.
What should I serve with this?
I like serving it with a green salad or steamed vegetables to balance the richness.
Conclusion
I love this Turkey Tetrazzini because it’s creamy, comforting, and perfect for feeding a crowd. It’s a reliable, satisfying casserole that turns simple ingredients into a warm, homemade meal I’m always happy to serve.
A creamy, cheesy baked pasta casserole made with tender turkey, mushrooms, and spaghetti in a rich sauce, perfect for comforting family meals or using leftover turkey.
Ingredients
12 ounces spaghetti
4 tablespoons unsalted butter
8 ounces mushrooms, sliced
1/2 medium yellow onion, diced
4 cloves garlic, minced
1/4 cup all-purpose flour
2 1/2 cups chicken broth
1 1/4 cups heavy cream
1 cup Monterey Jack cheese, divided
1 cup mozzarella cheese, divided
1 cup Parmesan cheese, divided
1 1/2 tablespoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups cooked turkey, chopped
Fresh parsley, chopped (optional)
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Cook the spaghetti in a large pot of salted boiling water until just al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat.
Add the mushrooms and onion and cook until softened and most moisture has evaporated.
Stir in the garlic and cook for about 30 seconds until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 1 minute.
Slowly whisk in the chicken broth and heavy cream until smooth and thickened.
Add half of each cheese, Italian seasoning, salt, and black pepper. Stir until melted and creamy.
Fold in the chopped turkey.
Add the cooked spaghetti to the baking dish and pour the sauce over the top, tossing gently to coat.
Sprinkle the remaining cheeses evenly over the casserole.
Bake for 40–45 minutes, until hot, bubbly, and lightly golden on top.
Garnish with chopped parsley if desired before serving.
Notes
Slightly undercook the pasta to prevent it from becoming mushy.
Add peas, spinach, or bell peppers for extra vegetables.
Breadcrumbs mixed with butter can be added for a crunchy topping.
Milk can be used instead of cream for a lighter sauce.
