Cheesy Turkey Tetrazzini Bake

Cheesy Turkey Tetrazzini Bake

with Mushrooms, Spinach and Peas

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This classic casserole is a family favourite! Creamy sauce coats spaghetti, turkey, savoury mushrooms and sweet peas. Finish it off with a broil in the oven to get a melty golden top!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Minced Turkey

170 g



227 g

Cremini Mushrooms

3 tbsp

Cream Cheese


56 g

Baby Spinach

56 g

Green Peas

1 unit

Chicken Broth Concentrate

1 tbsp

Italian Seasoning


1.5 tsp

Garlic Salt

½ cup

Mozzarella Cheese, shredded


1 tbsp

All-Purpose Flour


Not included in your delivery

½ cup



1.5 tbsp



2 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories780 kcal
Fat29 g
Saturated Fat14 g
Carbohydrate86 g
Sugar12 g
Dietary Fiber3 g
Protein46 g
Cholesterol165 mg
Sodium960 mg
Instructionsarrow up iconarrow up icon
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Before starting, preheat broiler to high and wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot (NOTE: Use same for 4ppl). Cover and bring to a boil over high heat. Thinly slice mushrooms.


Break spaghetti and add to pot with boiling water. Cook, uncovered, stirring occasionally, until tender, 10-12 min. When pasta is tender, reserve 3/4 cup pasta water (dbl for 4ppl) then drain and return to the same pot. Set aside.


While pasta cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp butter (dbl for 4ppl), then turkey and ¾ tsp garlic salt (dbl for 4ppl). Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Remove pan from the heat then transfer turkey to a plate.


Heat the same pan (from step 3) over medium heat. When hot, add 1 tbsp butter (dbl for 4ppl), then mushrooms and Italian seasoning. Cook, stirring occasionally, until golden-brown, 5-6 min. Sprinkle ½ tbsp flour (dbl for 4ppl) over mushrooms.  Cook, stirring often, until coated, 1-2 min. Add 1/2 cup milk (dbl for 4ppl), cream cheese and broth concentrate(s). Cook, stirring often, until sauce thickens slightly, 1-2 min. Remove pan from heat.


Add mushroom sauce, turkey, spinach, peas and reserved pasta water to pot with pasta. Toss to combine. Season with pepper. Transfer pasta mixture to a lightly-oiled 8x8-inch baking dish (NOTE: For 4ppl, us a 9x13-inch baking dish). Sprinkle with mozzarella. Broil in the middle of the oven until cheese is golden, 3-5 min.


Divide cheesy turkey tetrazzini bake between plates.