“When you want tetrazzini and don't have any cooked turkey, use ground turkey. I only make this once a year because of the calories, but this was so good that I may break down and make it again before the year is out! DH told me it was the best pasta dish I have ever made. He must have been really hungry. Lol. I adapted a Jamie Oliver recipe to come up with this.”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Put the dried porcini mushrooms in 1/2 cup boiling water to soak for 20 minutes. Slice them and reserve the soaking liquid.
  2. 2. Process the onion and garlic in food processor until finely chopped.
  3. 3. Cook the pasta. Drain and set aside. Preheat oven to 325.
  4. 4. Brown the ground turkey in a saute pan with the olive oil. Add the flour and mix in well. Add the onion/garlic mixture and continue cooking for about 8 minutes, until onion is translucent.
  5. 5. Add the fresh and the soaked dried mushrooms, with the soaking liquid, and the thyme, salt, pepper, paprika, and wine. Continue cooking until the mushrooms are cooked through.
  6. 6. Add the cream and 1/2 cup of parmesan. Mix turkey mixture with the cooked pasta.
  7. 7. Spray a 9x13 baking pan with cooking spray. Pour the turkey-pasta mixture into the baking pan and top with remaining parmesan cheese. I usually end up using about a cup of cheese on top because we like things extra cheesy.
  8. 8. Bake at 325 for about 15 minutes, or until cheese melts on top. You may want to cover it with foil so that the noodles don't get crispy. Stir and serve.

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