- 2 cups cooked turkey, shredded or diced
- 12 oz spaghetti or linguine
- 3 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 3 tablespoons flour
- 2 cups chicken or turkey broth
- 1 cup milk or cream
- 1/2 cup parmesan cheese, grated
- 1/2 cup mozzarella cheese (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon parsley (optional)
- Cook pasta according to package instructions until al dente. Drain and set aside.
- Melt butter in a skillet over medium heat. Add onion and cook until softened, then add garlic.
- Add mushrooms and sauté until tender and moisture has evaporated.
- Stir in flour to form a roux.
- Gradually add broth and milk, stirring constantly until a smooth, creamy sauce forms.
- Add cooked turkey, season with salt, pepper, and parsley, and simmer until slightly thickened.
- Combine pasta with sauce and mix well.
- Transfer to a greased baking dish and top with parmesan and mozzarella.
- Bake at 375°F (190°C) for 25–30 minutes until bubbly and golden.
- Let cool slightly before serving.
Notes
- Substitute turkey with chicken or tuna if desired.
- Add vegetables like peas, spinach, or broccoli.
- Use cheddar or Gruyère for a richer flavor.
- Top with buttered breadcrumbs for extra crunch.
- Add milk when reheating to maintain creaminess.
- Author: oussama
- Prep Time: 20 minutes
- Cook Time: 30 minutes