Turkey Tetrazzini with Cheddar and Parmesan Recipe

Name: Turkey Tetrazzini with Cheddar and Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups whole wheat ziti or penne pasta, cooked according to package directions; 2 tablespoons butter; 1/4 cup flour; 3 cups fat-free or low-fat lactose-free milk; 1 cup fat-free chicken broth; 1/2 cup dry white wine (or additional chicken broth); 1/3 cup grated Parmesan cheese; 2 cups sliced white button mushrooms; 2 cups diced cooked turkey breast (1/2-inch dice); 1/3 cup frozen peas; 1/2 cup shredded reduced-fat Cheddar cheese; 1/2 teaspoon pepper (optional)

Servings: persons

4 cups whole wheat ziti or penne pasta, cooked according to package directions
2 tablespoons butter
1/4 cup flour
3 cups fat-free or low-fat lactose-free milk
1 cup fat-free chicken broth
1/2 cup dry white wine (or additional chicken broth)
1/3 cup grated Parmesan cheese
2 cups sliced white button mushrooms
2 cups diced cooked turkey breast (1/2-inch dice)
1/3 cup frozen peas
1/2 cup shredded reduced-fat Cheddar cheese
1/2 teaspoon pepper (optional)

1
Preheat oven to 350 degrees Fahrenheit.
2
Spray a shallow two to three-quart baking dish with cooking spray; set aside.
3
In a large saucepan over medium heat, melt butter and stir in flour.
4
Cook, stirring constantly, about 2 minutes.
5
Whisk in fat-free or low-fat lactose-free milk, chicken broth, wine and pepper (optional); bring mixture to a boil.
6
Stir in mushrooms, reduce heat and cook, stirring frequently about 10 minutes or until mixture thickens and mushrooms are softened.
7
Stir Parmesan cheese, pasta, turkey and peas into the fat-free or low-fat lactose-free milk mixture; spoon into prepared dish.
8
Top with Cheddar cheese and cover loosely with foil.
9
Bake about 45 minutes or until bubbling at edges and heated through.

1541

kcal

Calories

Fat

199

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups whole wheat ziti or penne pasta, cooked according to package directions, 2 tablespoons butter, 1/4 cup flour, 3 cups fat-free or low-fat lactose-free milk, and more.

Yes, Turkey Tetrazzini with Cheddar and Parmesan falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey Tetrazzini with Cheddar and Parmesan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions