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Barefoot Contessa Turkey Tetrazzini 

Barefoot Contessa Turkey Tetrazzini 
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Turkey Tetrazzini is a creamy baked pasta casserole made with turkey, mushrooms, peas, spaghetti, and a rich sauce made from broth, cream, and Parmesan cheese. Ina Garten’s version stays true to the classic while adding depth and elegance through fresh herbs, perfectly sautéed vegetables, and a crisp breadcrumb topping.

Ingredients

Scale

  • 3 cups cooked turkey, shredded or cubed

  • 12 oz spaghetti or linguine

  • 2 cups mushrooms, sliced

  • 1 onion, diced

  • 3 garlic cloves, minced

  • 1 cup frozen peas

  • 4 tablespoons butter

  • 3 tablespoons all-purpose flour

  • 2 cups chicken or turkey broth

  • 1 cup heavy cream or half-and-half

  • 1 cup grated Parmesan cheese

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • ½ teaspoon thyme

  • 1 cup breadcrumbs

  • 2 tablespoons melted butter (for topping)

Instructions

  • Cook the pasta – Boil spaghetti in salted water until just al dente; drain and set aside.

  • Sauté vegetables – Melt butter in a large pan, add onions, mushrooms, and garlic, and cook until softened.

  • Make the sauce – Sprinkle flour over the vegetables, stir, and slowly whisk in the broth and cream until smooth and thickened.

  • Add turkey and peas – Stir in the shredded turkey, peas, thyme, salt, and pepper; mix until heated through.

  • Combine with pasta – Add the cooked pasta and Parmesan cheese to the sauce mixture and toss until fully coated.

  • Assemble the casserole – Transfer to a greased baking dish and spread evenly.

  • Add topping – Mix breadcrumbs with melted butter and sprinkle over the top.

  • Bake the tetrazzini – Bake at 375°F (190°C) for 25–30 minutes until golden and bubbling.

  • Serve warm – Enjoy straight from the oven with fresh herbs or extra Parmesan.

Find it online: https://inagartencooks.com/barefoot-contessa-turkey-tetrazzini/