Ingredients
- 16 ounces whole wheat spaghetti
- 1/3 cup dry-packed sun-dried tomatoes
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 16 ounces cremini (baby bella) mushrooms, sliced
- 1 tablespoon sherry vinegar
- 1/4 cup white whole wheat flour
- 3 to 4 cups reduced sodium chicken broth
- 4 ounces reduced-fat cream cheese (Neufchatel), cut into pieces
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 cups cooked, shredded turkey (or chicken)
- 10 ounces frozen green peas
- 2/3 cup freshly grated Parmesan cheese
- 2/3 cup shredded Provolone and Mozzarella cheese, or Monterey Jack
- 1 cup whole milk plain Greek yogurt
- 1/2 cup Panko breadcrumbs (whole wheat if possible)
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish with nonstick spray and set aside.
- Break spaghetti noodles in half. Cook in salted water until just under al dente. Drain and set aside.
- If using dry-packed sun-dried tomatoes, rehydrate them in hot water. Drain and chop when softened.
- In a large pot or Dutch oven, heat butter and olive oil over medium heat. Sauté chopped onion until translucent, about 5 minutes.
- Add garlic and mushrooms, increase heat to medium-high, and cook for 5 minutes until mushrooms soften.
- Stir in sherry vinegar and cook for 30 seconds. Sprinkle flour over the mixture and cook for 2 minutes, stirring to eliminate raw flour taste.
- Slowly stir in 3 cups of broth and bring to a gentle boil. Cook, stirring often, until reduced by about 1/3, around 6–8 minutes.
- Remove from heat. Stir in cream cheese, Worcestershire, smoked paprika, salt, and pepper until mostly melted.
- Add chopped sun-dried tomatoes, shredded turkey, peas, Parmesan, and Provolone/Mozzarella cheese. Stir until cheese is melted, then stir in Greek yogurt.
- Mix in the cooked spaghetti. Add more broth as needed to loosen the mixture—it should be a bit soupy before baking.
- Transfer to the prepared baking dish. Top with Panko breadcrumbs.
- Bake for 25 minutes until hot and bubbly. For a crispier topping, broil for 1–2 minutes, watching closely.
- Let rest for a few minutes before serving hot.
Notes
- Substitute turkey with shredded chicken if desired.
- Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
- Reheat in the oven at 350°F or microwave individual servings.
- Add more broth if the pasta absorbs too much moisture while baking.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 7g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0.1g
- Carbohydrates: 63g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 58mg
