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Cheesy Baked Turkey Tetrazzini with Spaghetti and Peas

Cheesy baked turkey tetrazzini combines spaghetti, chopped turkey, and peas in a creamy cheddar sauce. Baked under mozzarella and Parmesan until golden and bubbling, it makes a hearty casserole with a crisp, cheesy top.
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Prep Time 20 minutes
Cook Time 55 minutes
resting 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the pasta and dish
  • nonstick cooking spray as needed
  • 1 package (12 oz) spaghetti
  • 1 tbsp kosher salt divided
  • 0.5 tsp kosher salt divided
For the sauce
  • 2 tbsp unsalted butter divided
  • 3 tbsp unsalted butter remaining, divided
  • 8 oz cremini mushrooms sliced
  • 1 yellow onion small, finely chopped
  • 2 cloves garlic minced
  • 0.33 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup sharp cheddar cheese shredded
  • 0.5 tsp black pepper freshly ground
For the filling
  • 3 cups cooked turkey chopped
  • 1 cup frozen peas
For the topping
  • 1 cup mozzarella cheese shredded
  • 0.5 cup Parmesan cheese finely grated

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare and cook the pasta
  1. Preheat the oven to 350°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Bring a large pot of water to a boil, add the spaghetti and 1 tablespoon kosher salt, and cook until just al dente according to the package directions.
  4. Drain the spaghetti well.
Make the sauce
  1. Melt 2 tablespoons of the butter in a 4-quart saucepan over medium heat.
  2. Add the mushrooms and onion and cook, stirring occasionally, until softened, about 6 minutes.
  3. Add the garlic and cook for 30 seconds.
  4. Add the remaining 3 tablespoons butter and stir until melted.
  5. Stir in the flour and cook for 1 minute.
  6. Gradually whisk in the broth and milk and bring to a simmer.
  7. Cook, whisking often, until thickened, 4 to 6 minutes.
  8. Remove from the heat and stir in the cheddar, remaining 1/2 teaspoon salt, and black pepper.
Assemble and bake
  1. Stir the turkey, peas, and drained spaghetti into the sauce until evenly coated.
  2. Transfer the mixture to the prepared baking dish.
  3. Sprinkle the mozzarella and Parmesan evenly over the top.
  4. Cover the dish tightly with foil and bake for 20 minutes.
  5. Uncover and bake for 10 to 15 minutes, until bubbling at the edges, golden on top, and 165°F in the center.
  6. Let the tetrazzini rest for 10 minutes before serving.

Notes

Cook the spaghetti just until al dente so it holds its texture after baking. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a gluten-free version, use gluten-free spaghetti and a gluten-free all-purpose flour blend.