Creamy Turkey Tetrazzini Pasta Bake Recipe

If you’re looking for something cozy, comforting, and downright delicious to turn your leftover turkey into pure magic, I’ve got just the thing for you. This Creamy Turkey Tetrazzini Pasta Bake Recipe is one of my absolute favorites when cool weather hits or whenever I want a hearty meal that feels like a big, warm hug. It’s rich, cheesy, and packed with mushrooms and savory turkey, all wrapped in a luscious cream sauce that bakes up golden and bubbly. Trust me, once you try it, you’ll find yourself making this dish again and again.

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Ingredients You’ll Need

The ingredients in this Creamy Turkey Tetrazzini Pasta Bake Recipe come together beautifully to create that classic rich texture and flavor combo we all love. Pick fresh mushrooms and a good-quality cream cheese to make the most of it.

• Spaghetti: This classic pasta works perfectly; just cook it al dente so it holds up during baking.
• Salted Butter: Adds richness and helps sauté the veggies perfectly without extra salt.
• Onion: Diced finely to melt into the sauce, lending depth and sweetness.
• Garlic: Minced for that punch of aromatic flavor everyone loves.
• Mushrooms: Sliced cremini or button mushrooms add earthiness and texture.
• All-Purpose Flour: Used to thicken the sauce, so it’s creamy but not runny.
• Chicken Broth (Reduced Sodium): Adds savory moisture without overpowering saltiness.
• Garlic Spreadable Cream Cheese: This is a game-changer—it melts smoothly and packs in flavor.
• Half and Half (or Light Cream): Makes the sauce luxuriously creamy without heaviness.
• Salt and Black Pepper: Seasoned to taste, because good seasoning brings everything together.
• Fresh Parsley: Adds a fresh, bright note to balance the richness.
• Italian Seasoning: A simple blend that boosts the classic flavors.
• Cooked Chopped Turkey: Leftovers work perfectly—tender and full of flavor.
• Shredded Mozzarella Cheese: Divided for melting into the sauce and topping the bake.
• Shredded Parmesan Cheese: Adds a nutty, savory finish on top during the final bake.

Variations

One of the things I adore about this Creamy Turkey Tetrazzini Pasta Bake Recipe is how easy it is to tweak it to your taste or dietary needs. I often play around with different cheeses or swap out the pasta for gluten-free options without losing that creamy magic.

• Vegetarian Variation: I tried this without turkey and added sautéed zucchini and spinach instead—still creamy and filling, my vegetarian friends loved it!
• Cheese Swap: Using Gouda or fontina gives a smoky, melty twist that my cheese-obsessed family enjoyed greatly.
• Healthier Option: Try whole wheat pasta and substitute half-and-half with a lighter milk for a lighter version I make on busy weeks.
• Spicy Kick: Adding red pepper flakes to the sauce gave it an exciting depth, especially great if you like a little heat.

How to Make Creamy Turkey Tetrazzini Pasta Bake Recipe

Step 1: Cook the pasta to perfect al dente

Boil your spaghetti according to the package instructions, but stop just shy of completely soft—al dente is key because the pasta will bake again in the oven and you don’t want it mushy. Drain well and set aside. This small step makes a big difference in the final texture of your bake.

Step 2: Sauté onions, garlic, and mushrooms in butter

Melt butter over medium heat, then add diced onions and minced garlic. Cook until soft and fragrant—this usually takes about 3-4 minutes. Add the sliced mushrooms and let them cook down for another 3 minutes until tender and their moisture starts to evaporate. This builds the flavor foundation for your cream sauce.

Step 3: Make the creamy sauce

Stir in your flour and cook it for about a minute—that’s going to thicken the sauce beautifully. Then, pour in the chicken broth and half-and-half all at once, stirring constantly. As the sauce begins to thicken and bubble, let it cook for about a minute so those floury flavors cook out. Next, stir in the garlic cream cheese until it melts completely into the sauce. Finish with parsley, Italian seasoning, and salt and pepper to taste. This is the luscious heart of your Creamy Turkey Tetrazzini Pasta Bake Recipe.

Step 4: Combine the filling and bake

In a big bowl, toss your cooked spaghetti with the turkey chunks, one cup of mozzarella cheese, and your creamy mushroom sauce. Pour everything into a greased 9×13-inch baking dish, then sprinkle the remaining mozzarella over the top. Cover the dish and bake at 350°F for 20 minutes. Then uncover, sprinkle the Parmesan cheese over the top, and bake an additional 10-15 minutes until everything is hot, bubbly, and the cheese on top starts turning golden. That crusty topping? Pure comfort food heaven.

How to Serve Creamy Turkey Tetrazzini Pasta Bake Recipe

Garnishes

I love sprinkling a little more fresh chopped parsley right before serving—it adds a pop of color and a fresh, herbal brightness to contrast the creamy sauce. Sometimes, if I’m feeling fancy, a pinch of crushed red pepper flakes on top gives just the faintest hint of spice that wakes up the whole dish beautifully.

Side Dishes

This pasta bake pairs wonderfully with a crisp green salad tossed in a tangy vinaigrette or roasted seasonal vegetables like asparagus or green beans. My family also loves serving it alongside some buttery garlic bread to soak up every last bit of that creamy sauce!

Creative Ways to Present

For holiday dinners or special occasions, I’ve baked the tetrazzini in individual ramekins—everyone gets their own bubbly, cheesy portion, and it feels a little more elegant. Adding toasted breadcrumbs on top before baking also adds a delightful crunchy texture that guests rave about.

Make Ahead and Storage

Storing Leftovers

I usually transfer any leftovers to an airtight container and keep them in the fridge for up to 3 days. Reheating in the oven rather than the microwave helps keep the pasta from getting soggy and revives that creamy texture beautifully.

Freezing

This recipe freezes surprisingly well. I make a batch, cool it completely, then portion it into freezer-safe containers. When I’m ready, I thaw it overnight in the fridge and bake it covered at 350°F until warmed through, adding the Parmesan and baking uncovered for a few minutes at the end to refresh that topping.

Reheating

When reheating leftovers, I pop the pasta bake in a 350°F oven covered with foil to keep it moist, then remove the foil in the final 5 minutes to let the cheese topping crisp back up. This brings it as close as possible to the freshly baked version and never disappoints.

FAQs

Final Thoughts

I honestly can’t recommend this Creamy Turkey Tetrazzini Pasta Bake Recipe enough. It’s become my go-to comfort meal when the weather turns chilly or when I want to jazz up leftover turkey without much fuss. The way the creamy sauce hugs every noodle and mushroom, with gooey cheese on top, feels like a little celebration in every bite. Give it a try—I have a feeling this recipe will become one you treasure just as much as I do!

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