A Way Better Tetrazzini (Today's Turkey Tetrazzini)
"A better, and updated version of an old classic."
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 lb dried spaghetti
- 1 (9 ounce) package frozen artichoke hearts, thawed and chopped
- 8 ounces fresh mushrooms, chopped
- 1⁄3 cup dry sherry
- 1⁄3 cup parsley, chopped (fresh)
- 3 shallots or 3 scallions, chopped
- 1 garlic clove, minced
- 1 teaspoon dried tarragon
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 2 cups fat-free ricotta cheese
- 1 cup skim milk
- 2 cups cubed cooked turkey breast
- 1⁄2 cup fresh breadcrumb
directions
- Preheat oven to 350 degrees. Spray a 13x9 pan with cooking spray.
- In a large pot of salted boiling water, cook pasta until barely tender (do not overcook--the pasta will continue cooking in the oven), and drain well, and return to the pot.
- Meanwhile, lightly oil a large skillet, and heat over medium heat.
- Add artichokes, mushrooms, sherry, parsley, garlic, shallots, tarragon, pepper and salt.
- Cook, stirring occasionally until the mushrooms soften.
- Add the vegetable mixture to the pasta, then add the milk, ricotta and turkey.
- Mix well, and spread evenly in the prepared dish.
- Sprinkle over the bread crumbs.
- Bake until golden brown and hot, about 30 minutes.
- Let stand at least 5 minutes before serving.
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RECIPE SUBMITTED BY
BigFatMomma
Manassas, 86
<p>I am a wife, mother and student (all at the same time, of course), and trying to get back to cooking healthy, tasty meals that are quick and affordable.</p>
