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Turkey tetrazzini (spaghetti bake)

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  • Egg free
  • High in dietary fibre
  • High in protein
  • No added sugar
  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free
  • 2 serves veg or fruit

Turkey tetrazzini (spaghetti bake) is a creamy casserole dish that’s full of flavour. Baked to perfection, this hearty dish is a delicious way to repurpose leftover turkey and satisfy comfort food cravings.

  • Serves6
  • Cook time40 minutes
  • Prep time20 minutes
Turkey tetrazzini (spaghetti bake)

Ingredients

  • 300g spaghetti
  • 40g butter
  • 4 garlic cloves, crushed
  • 1 brown onion, finely chopped
  • 1/2 cup (125ml) white wine or chicken stock
  • 1/4 cup (35g) plain flour
  • 1 tsp dried oregano
  • 2 cups (500ml) salt-reduced chicken stock
  • 300ml light cream
  • 500g (3 cups) shredded roast turkey or chicken
  • 1/2 cup leftover stuffing (optional)
  • 1 head broccoli, cut into small florets
  • 2 zucchini, finely shredded
  • 2 cups (240g) pizza blend cheese
  • 1/2 cup (50g) Japanese breadcrumbs

Nutritional information

Per Serve: Energy: 2805kJ/671 Cals (32%), Protein: 41g (82%), Fat: 28g (40%), Sat Fat: 17g (71%), Carb: 56g (18%), Sugar: 8g (9%), Dietary Fibre: 6g (20%), Sodium: 1616mg (81%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Grease a 12-cup (3L) baking dish. Cook pasta in a saucepan of boiling water following packet directions or until al dente. Drain, reserving ½ cup (125ml) cooking liquid.

  2. Step 2

    Melt the butter in a large non-stick frying pan over medium heat. Add the garlic and onion and cook, stirring, for 5 mins or until onion softens. Add wine or stock and bring to the boil. Cook, stirring, for 2 mins or until wine or stock reduces by half. Add flour and oregano and cook, stirring, for 3 mins or until golden. Add stock and cream and cook, stirring, for 3 mins or until the sauce boils and thickens. Season.

  3. Step 3

    Combine pasta, reserved cooking liquid, turkey or chicken, stuffing, if using, broccoli, zucchini, cream mixture and half the cheese in a large bowl. Toss to combine. Transfer to a baking dish. Sprinkle with remaining cheese and the breadcrumbs. Bake for 20-25 mins or until golden. Serve immediately. 

Recipe tip

COOK. STORE. SAVE.
Smart swap:
Make your own breadcrumb topping with any type of savoury cracker – place in a sealable bag and crush with a rolling pin.

Plan ahead: Keen to make this for a midweek dinner? Cut back on cooking time in the evening by boiling the pasta in the morning or night before – store in a sealed container in fridge. 

 

Turkey tetrazzini (spaghetti bake)

Turkey tetrazzini (spaghetti bake)
  • Serves6
  • Cook time40 minutes
  • Prep time20 minutes
Ingredients
  • 300g spaghetti
  • 40g butter
  • 4 garlic cloves, crushed
  • 1 brown onion, finely chopped
  • 1/2 cup (125ml) white wine or chicken stock
  • 1/4 cup (35g) plain flour
  • 1 tsp dried oregano
  • 2 cups (500ml) salt-reduced chicken stock
  • 300ml light cream
  • 500g (3 cups) shredded roast turkey or chicken
  • 1/2 cup leftover stuffing (optional)
  • 1 head broccoli, cut into small florets
  • 2 zucchini, finely shredded
  • 2 cups (240g) pizza blend cheese
  • 1/2 cup (50g) Japanese breadcrumbs
    Description

    Turkey tetrazzini (spaghetti bake) is a creamy casserole dish that’s full of flavour. Baked to perfection, this hearty dish is a delicious way to repurpose leftover turkey and satisfy comfort food cravings.

    Method
    1. Step 1

      Preheat oven to 200°C. Grease a 12-cup (3L) baking dish. Cook pasta in a saucepan of boiling water following packet directions or until al dente. Drain, reserving ½ cup (125ml) cooking liquid.

    2. Step 2

      Melt the butter in a large non-stick frying pan over medium heat. Add the garlic and onion and cook, stirring, for 5 mins or until onion softens. Add wine or stock and bring to the boil. Cook, stirring, for 2 mins or until wine or stock reduces by half. Add flour and oregano and cook, stirring, for 3 mins or until golden. Add stock and cream and cook, stirring, for 3 mins or until the sauce boils and thickens. Season.

    3. Step 3

      Combine pasta, reserved cooking liquid, turkey or chicken, stuffing, if using, broccoli, zucchini, cream mixture and half the cheese in a large bowl. Toss to combine. Transfer to a baking dish. Sprinkle with remaining cheese and the breadcrumbs. Bake for 20-25 mins or until golden. Serve immediately.