A Way Better Tetrazzini (today's Turkey Tetrazzini)

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 lb dried spaghetti
• 1 (9 ounce) package frozen artichoke hearts, thawed and chopped
• 8 ounces fresh mushrooms, chopped
• 1/3 cup dry sherry
• 1/3 cup parsley, chopped (fresh)
• 3 shallots or 3 scallions, chopped
• 1 garlic clove, minced
• 1 teaspoon dried tarragon
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 2 cups fat-free ricotta cheese
• 1 cup skim milk
• 2 cups cubed cooked turkey breast
• 1/2 cup fresh breadcrumb

Recipe

• 1 preheat oven to 350 degrees. spray a 13x9 pan with cooking spray.
• 2 in a large pot of salted boiling water, cook pasta until barely tender (do not overcook--the pasta will continue cooking in the oven), and drain well, and return to the pot.
• 3 meanwhile, lightly oil a large skillet, and heat over medium heat.
• 4 add artichokes, mushrooms, sherry, parsley, garlic, shallots, tarragon, pepper and salt.
• 5 cook, stirring occasionally until the mushrooms soften.
• 6 add the vegetable mixture to the pasta, then add the milk, ricotta and turkey.
• 7 mix well, and spread evenly in the prepared dish.
• 8 sprinkle over the bread crumbs.
• 9 bake until golden brown and hot, about 30 minutes.
• 10 let stand at least 5 minutes before serving.