PIONEER WOMAN TURKEY TETRAZZINI RECIPES

Steps:

• Preheat the oven to 350°. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente. Drain. Meanwhile, melt 4 tablespoons butter in a large pot over medium heat. Stir in the garlic and cook until fragrant, about 1 minute. Throw in the mushrooms, then add the wine and ½ teaspoon salt; season with pepper. Cook, stirring occasionally, until the liquid reduces by half, 10 to 12 minutes. Sprinkle the flour over the mixture, then stir to combine. Pour in the broth and bring to a boil. Cook, stirring, until the sauce is thick, 10 to 12 minutes. Stir in the cream cheese until incorporated. (Don’t worry if it seems a little lumpy at first. That will go away!) Add the turkey, spinach, cheese blend and parmesan. Stir until combined; add the remaining ½ teaspoon salt and
  pepper to taste. Stir in the pasta. If the mixture is too thick, splash in ½ cup more broth. Pour the whole shebang into a large casserole dish and smooth the surface. Melt the remaining 2 tablespoons butter in the microwave. Mix with the breadcrumbs, then sprinkle on the casserole. Bake until bubbly, 20 to 25 minutes.