Turkey Tetrazzini is an old-fashioned spaghetti casserole named for an opera star of the early 1900s. This is an easy-to-make spin-off of the traditional version. The golden-brown top, with the ends of the pasta baked to a crusty turn, is irresistible.–Rick Rodgers
LC Tetrazzini Note
The opera star Rick Rodgers refers to above was none other than Luisa Tetrazzini (1871–1940), an Italian operatic soprano.
Turkey Tetrazzini Gratin Recipe
- Quick Glance
- 30 M
- 45 M
- Serves 6 to 8
- 3 tablespoons unsalted butter, plus more for the baking dish
- 10 ounces cremini or button mushrooms, sliced
- One 10-ounce package frozen artichoke hearts, thawed
- 1 cup chopped shallots
- 4 cups bite-size pieces cooked turkey (about 1 pound)
- 1/2 cup dry sherry, such as Manzanilla
- 1 pound penne pasta, cooked
- One 15-ounce container part-skim ricotta cheese
- 1 cup (4 ounces) freshly grated Parmesan cheese
- 1 cup heavy cream or milk
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1. Position a rack in the upper third of the oven and preheat the oven to 400°F (200°C). Lightly butter a 10-by-15-inch baking dish.
- 2. In a large skillet over medium-high heat, melt 2 tablespoons butter. Add the mushrooms and cook, stirring occasionally, until they give up their juice and it evaporates, and the mushrooms begin to brown, about 6 minutes. Add the artichokes and shallots and cook, stirring often, until the shallots soften, about 2 minutes. Add the turkey and sherry and cook until the sherry has almost completely evaporated, about 5 minutes.
- 3. Meanwhile, bring a large pot of lightly salted water to a boil. Stir in the penne and cook, stirring occasionally, until the pasta is barely tender, about 8 minutes. Do not fully cook the pasta as it will continue to cook in the oven.
- 4. Drain the pasta and return it to the still-warm cooking pot. Add the turkey mixture, ricotta, 3/4 cup Parmesan, cream, salt, and pepper, and mix well. Transfer the mixture to the prepared baking dish and sprinkle with the remaining 1/4 cup Parmesan and dot with the remaining 1 tablespoon butter.
- 5. Bake until the top is golden brown, 10 to 15 minutes. Serve the tetrazzini hot.
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