Ingredients

The following ingredients have 8 Servings
  • 12 ounces dry spaghetti
  • 3 tablespoons butter
  • 1 onion (diced)
  • 3 cloves garlic (minced)
  • ¾ pound mushrooms (sliced)
  • 3 tablespoons flour
  • 2 ¼ cups chicken broth (reduced sodium)
  • 8 ounces spreadable cream cheese (garlic flavor)
  • 1 ⅓ cups half & half or light cream
  • salt & pepper to taste
  • 1 tablespoon fresh parsley
  • 1 teaspoon Italian seasoning
  • 2 cups turkey (cooked and chopped)
  • 2 cups mozzarella cheese (divided)
  • ¼ cup parmesan cheese

Instruction

  • Preheat oven to 350°F.
  • Cook spaghetti al dente according to package directions.
  • Cook butter, onions and garlic over medium heat until softened. Add mushrooms and cook an additional 3 minutes. Stir in flour and cook 1 minute.
  • Add broth and cream all at once. Cook until thick & bubbly, let boil 1 minute. Stir in cream cheese until melted. Add parsley and seasonings
  • Combine spaghetti, turkey, 1 cup of mozzarella cheese and sauce. Pour into a greased 9×13 pan. Top with remaining mozzarella, cover and bake 20 minutes. Sprinkle with parmesan and bake an additional 10-15 minutes uncovered until hot & bubbly.