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How To make Quick Turkey And Spinach Tetrazzini
Ingredients
4
oz
spaghetti, broken into 3 or 4 inch lengths
1 1/2
cup
turkey, cooked, bite sized pieces
9
oz
pkg spinach, thawed
1
cup
ricotta cheese, part skim
1/4
cup
tomatoes, sundried, oil packed, chopped
5
tablespoon
parmesan cheese, grated
1
each
garlic, clove, minced
Directions:
Preheat oven to 500 degrees. Cook spaghetti pieces until tender but still firm to the bite. Drain, reserving 1/4 c of cooking liquid.
Mix spaghetti, turkey, creamed spinach, ricotta, tomatoes, 4 tb parmesan, garlic and reserved cooking liquid in a large bowl. Season with pepper. Spread mixture in a 9 inch, deep dish pie plate. Sprinkle with remaining 1 tb cheese and bake until heated through and top is golden brown about 10 minutes.
How To make Quick Turkey And Spinach Tetrazzini's Videos
Homemade Tetrazzini Recipe - Laura Vitale - Laura in the Kitchen Episode 895
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Gordon Ramsay's Ultimate Turkey Pasta in Under 10 Minutes
Pasta is the perfect weeknight dinner and when you add some turkey and leeks, you have yourself a delicious and healthy meal as well! Easy and done in under 10 minutes, this tagliatelle with sage, lemons, chili, and breadcrumbs has the perfect balance to satisfy anyone!
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Turkey Tetrazzini
✅RECIPE✅
This Turkey Tetrazzini uses up leftover turkey in a creamy, cheesy noodle casserole loaded up with tender turkey, sweet peas, and fresh mushrooms, and topped with a golden, crispy Panko-Parmesan topping. It's made from scratch with no cream soups, but is still so simple to make!
Turkey Noodle Casserole Recipe - Thanksgiving Leftover Turkey Special
Learn how to make a Turkey Noodle Casserole Recipe! - Visit for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this Thanksgiving Leftover Turkey Special!
One Pot Turkey Tetrazzini (for that leftover turkey!) | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢1 tablespoon canola oil
▢1 cup white mushrooms stems removed if desired, thinly sliced
▢½ medium onion finely diced
▢1 teaspoon minced garlic
▢1 teaspoon salt
▢½ teaspoon dried thyme
▢½ teaspoon dried parsley
▢¼ teaspoon black pepper
▢1 ½ cups low sodium chicken broth
▢2 cups milk or cream* (any kind)
▢340g spaghetti noodles broken in half (¾ pound)
▢2 cups cooked turkey or chicken chopped
▢1 cup frozen peas
▢½ cup Parmesan cheese shredded
Instructions
In a large pan, heat oil over medium-high heat. Add mushrooms and onion and cook until mushrooms are browned and onions are softened, 3-4 minutes. Add garlic, salt, thyme, parsley and pepper and cook 1 minute.
Add broth and scrape the bottom of the pan with a wooden spoon to release any browned bits. Stir in cream and bring to a simmer over medium heat.
Stir in spaghetti and return to a simmer, cover and cook for 10-15 minutes, until pasta is cooked to desired doneness, stirring often.
Stir in turkey, peas and Parmesan. Cover and let sit until heated through. Serve.
Leftover Turkey Tetrazzini
Raise your hand if you love having a leftover turkey sandwich on white bread after the holiday is over. It's one of my favorites too. But when you're done with that, use your turkey or chicken in a fresh way--in this super creamy, so flavorful leftover turkey tetrazzini.
Swap in your favorite vegetables (I usually use broccoli) and be sure to freeze half if you need to. It can be baked from frozen so you'll get two meals from one big batch.
You'll see this recipe as Chicken Pasta Casserole on my website, but worry not--it's the same one.
Ingredients
- 6 tablespoons butter or margarine
- 1 pound white button mushrooms wiped clean and sliced thinly
- 1/2 cup all purpose flour
- 3 cups milk
- 1 can low sodium chicken broth
- 3/4 cup white wine you can use the juice of two lemons if you don't do wine
- 3 cups grated Parmesan cheese
- 1 teaspoon fresh Thyme leaves
- 1 pound linguine pasta broken in half
- 1 rotisserie chicken skin removed and meat shredded
- 10-12 ounces thawed broccoli florets split into bite size pieces or 1 cup frozen peas
- Salt and pepper to taste
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