Ingredients

The following ingredients have 10 Servings
  • ½ cup panko bread crumbs
  • 1 ⅓ cups grated Parmesan cheese, (divided)
  • 5 tablespoons unsalted butter, (divided)
  • 12 ounces white mushrooms, (sliced thin)
  • salt
  • pepper
  • 1 medium onion, (diced)
  • 1 large carrot, (diced)
  • 1 clove garlic, (minced)
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 (14.5-ounce) can low sodium chicken broth
  • ¼ cup dry white wine
  • 4 ounces cream cheese, (cut into small pieces)
  • ½ to ¾ pound spaghetti noodles
  • 4 cups cooked turkey meat, (cut into bite-sized pieces)
  • 2 cups frozen peas
  • 2 tablespoons unsalted butter, melted, (for topping)
  • 2 tablespoons chopped parsley for garnish, (if desired)
  • Hot sauce for serving if desired

Instruction

  • Preheat oven to 375 degrees F.
  • Fill a large pot with water and place over medium-high heat. Keep warm until ready to cook the pasta.
  • In a small bowl combine the bread crumbs with 1/3 cup of the grated Parmesan cheese.
  • In a large saucepan cook the mushrooms in 4 tablespoons butter over medium heat. Stir frequently until the mushrooms have released their liquid and then most of it evaporates.
  • Add the remaining 1 tablespoon butter, the diced onion and carrots. Sauté for about 5 minutes until the onions are just starting to soften. Add the minced garlic and cook until fragrant, about 30 seconds. Add the flour, and cook stirring constantly for about 3 minutes. Add the milk, broth and wine and bring the mixture to a boil. Simmer the sauce, stirring frequently, for about 5 minutes. Off heat, add the cream cheese, the remaining 1 cup Parmesan cheese, 1/4 teaspoon salt and 1 teaspoon black pepper. Stir just until lightly blended, cover and keep warm. The cheeses will continue to melt in the warm sauce.
  • Cook the spaghetti according to the package directions. Drain the pasta reserving 1 cup of the cooking liquid. Place the spaghetti back into the pot used to cook it in, add the mushroom sauce, turkey, and peas. Gently stir to combine. Add 1 or 2 tablespoons (or more) of the pasta water if needed to thin. Check seasonings and add more black pepper if desired.
  • Pour the mixture into a 3-quart lightly greased casserole dish or oven-proof skillet. Sprinkle the panko bread crumbs over the casserole and drizzle with 2 tablespoons melted butter. Bake until bubbling and the top is golden brown about 30 minutes.