If you’re craving a comforting casserole that feels like a warm hug on a plate, you absolutely have to try the Turkey Tetrazzini with Spinach Recipe. This dish takes tender turkey and fresh spinach, combines them with a creamy, cheesy sauce, and bakes everything to bubbly, golden perfection. It’s the perfect way to transform leftovers or celebrate turkey any day of the week. Trust me, once you dig into this rich, flavorful casserole, it might just become your new go-to comfort food that’s both nourishing and irresistible.
Ingredients You’ll Need
Each ingredient in this Turkey Tetrazzini with Spinach Recipe plays a key role, from adding layers of flavor to delivering a satisfying texture and vibrant color. They’re simple pantry and fridge staples that come together beautifully to create a dish that’s both hearty and fresh.
- 12 oz spaghetti or linguine: Cooked al dente, this pasta is the perfect base, providing just the right bite to hold all the creamy goodness.
- 2 tbsp butter: Adds richness and is great for sautéing to build flavor from the start.
- 1 small onion, chopped: Offers a subtle sweetness when softened, deepening the overall taste.
- 2 cloves garlic, minced: Infuses the dish with a savory punch that complements turkey beautifully.
- 2 cups cooked turkey (or chicken), shredded: The star protein, tender and mild, soaks up all the flavors perfectly.
- 2 cups fresh spinach, roughly chopped: Brings a pop of color and a fresh, slightly earthy contrast to the creamy sauce.
- 1 can (10.5 oz) cream of mushroom soup: Provides a velvety sauce base that makes every bite comforting.
- 1 cup sour cream or Greek yogurt: Adds tanginess and creaminess without weighing the dish down.
- 1/2 cup milk or broth: Lightens the sauce just enough, helping it coat the pasta perfectly.
- 1/2 tsp salt: Enhances all the flavors without overpowering them.
- 1/4 tsp black pepper: Adds a mild heat to balance the richness.
- 1/2 tsp garlic powder: Gives an extra layer of garlicky warmth.
- 1 cup shredded mozzarella cheese: Melts beautifully, creating that gooey, cheesy texture everyone loves.
- 1/2 cup grated Parmesan cheese: Adds a nutty, salty finish that makes each bite crave-worthy.
- Optional: chopped parsley or breadcrumbs for topping: Parsley brightens and breadcrumbs add a crunchy contrast when baked on top.
How to Make Turkey Tetrazzini with Spinach Recipe
Step 1: Sauté Aromatics
Start by melting butter in a large skillet over medium heat. Toss in the chopped onion and sauté until it’s soft and translucent, coaxing out its natural sweetness. Then, add the minced garlic and cook for just about a minute until fragrant. These aromatic veggies form the flavor foundation that makes this dish so irresistible.
Step 2: Combine Base Ingredients
Next, stir in the shredded turkey, chopped spinach, cream of mushroom soup, sour cream (or Greek yogurt), and milk or broth. Season with salt, black pepper, and garlic powder. Mix everything until the sauce is smooth and the spinach wilts gently, marrying all those flavors into a creamy, comforting sauce.
Step 3: Mix with Pasta and Cheese
In a large bowl, combine your cooked pasta with the creamy turkey and spinach mixture. Then fold in the shredded mozzarella and half of the Parmesan cheese. This step ensures every strand of pasta is luxuriously coated with that cheesy, savory goodness we all want in a perfect tetrazzini.
Step 4: Bake to Perfection
Transfer the mixture into a greased 9×13 inch baking dish. Sprinkle the remaining Parmesan cheese over the top, and if you like, add a layer of breadcrumbs for extra crunch. Bake the dish at 375°F (190°C) for 25 to 30 minutes until it’s bubbly and the top turns a gorgeous golden brown. The smell filling your kitchen will be absolute heaven!
Step 5: Serve and Enjoy
Once out of the oven, let the casserole cool slightly. Sprinkle with freshly chopped parsley for a splash of color and freshness. Serve warm and watch as everyone digs in and comes back for seconds of this delightful Turkey Tetrazzini with Spinach Recipe.
How to Serve Turkey Tetrazzini with Spinach Recipe
Garnishes
Fresh chopped parsley adds a bright, herbaceous kick that contrasts wonderfully with the creamy casserole. If you want a little texture, try toasted breadcrumbs on top that give a satisfying crunch to each bite. A sprinkle of extra Parmesan can also elevate the cheesy flavor.
Side Dishes
This Turkey Tetrazzini with Spinach Recipe pairs beautifully with a crisp green salad tossed in a light vinaigrette, which balances the richness of the casserole. Roasted vegetables like Brussels sprouts or carrots also make a colorful, healthy sidekick to this meal.
Creative Ways to Present
For a more elegant dinner, serve individual portions in small ramekins topped with a delicate herb sprig. Alternatively, you can make it in muffin tins for convenient, single-served “tetrazzini cups” that are perfect for potlucks or family gatherings.
Make Ahead and Storage
Storing Leftovers
Simply cover any leftover Turkey Tetrazzini with Spinach Recipe tightly in an airtight container and refrigerate. It will stay delicious and fresh for up to 3 days, making it a fantastic option for quick lunches or dinners later in the week.
Freezing
You can freeze this casserole before baking by placing it in a freezer-safe dish and wrapping it well. It keeps well frozen for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before baking as directed for a comforting meal anytime.
Reheating
Reheat leftovers in the oven at 350°F (175°C) covered with foil to prevent drying out, until warmed through. For a quicker option, microwave individual servings on medium power until hot, stirring halfway for even heating.
FAQs
Can I use chicken instead of turkey?
Absolutely! This Turkey Tetrazzini with Spinach Recipe works equally well with shredded cooked chicken, making it a versatile dish perfect for using up whatever poultry you have on hand.
Is there a dairy-free version of this recipe?
Yes, you can swap the butter for olive oil, use dairy-free sour cream alternatives, and choose a non-dairy milk. There are also plant-based cheeses that melt nicely. This way, you keep all the creamy texture without the dairy.
Can I make this recipe gluten-free?
Definitely. Just use gluten-free pasta and ensure that your cream of mushroom soup is gluten-free or make your own sauce from scratch to avoid any gluten-containing thickeners.
What can I substitute for cream of mushroom soup?
If you prefer homemade, mix sautéed mushrooms with a simple roux-based cream sauce or use cream of chicken soup for a slightly different but equally delicious flavor.
How do I keep the spinach from getting soggy?
Fresh spinach wilts quickly once mixed into the hot sauce, so add it at the right time and avoid overcooking during baking. The brief wilting in the sauce ensures it stays tender and vibrant rather than soggy.
Final Thoughts
This Turkey Tetrazzini with Spinach Recipe is such a fantastic way to create a comforting meal that’s packed with flavor, protein, and goodness. Whether you’re using holiday turkey leftovers or just want a satisfying, cheesy dinner, this dish will warm your soul and delight your taste buds. I can’t recommend it enough — give it a try and enjoy every cozy, cheesy bite!
Print
Turkey Tetrazzini with Spinach Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Turkey Tetrazzini with Spinach is a comforting baked pasta dish featuring tender turkey, fresh spinach, and a creamy mushroom sauce, topped with cheesy goodness and baked to golden perfection. Perfect for using up leftover turkey or chicken, this recipe combines rich flavors and a hearty texture for a satisfying meal.
Ingredients
Pasta
- 12 oz spaghetti or linguine, cooked al dente
Sauce and Protein
- 2 tbsp butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups cooked turkey (or chicken), shredded
- 2 cups fresh spinach, roughly chopped
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream or Greek yogurt
- 1/2 cup milk or broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
Cheese and Topping
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Optional: chopped parsley or breadcrumbs for topping
Instructions
- Sauté Aromatics: In a large skillet, melt butter over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 4-5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn.
- Combine Base: Stir in the shredded cooked turkey and roughly chopped fresh spinach. Add the cream of mushroom soup, sour cream or Greek yogurt, and milk or broth. Season the mixture with salt, black pepper, and garlic powder. Stir well until the sauce is smooth and the spinach wilts.
- Mix with Pasta: In a large bowl, combine the cooked spaghetti or linguine with the prepared sauce mixture. Add the shredded mozzarella cheese and half of the grated Parmesan cheese. Toss everything together gently to ensure the pasta is evenly coated with the cheesy, creamy sauce.
- Bake: Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish. Transfer the pasta mixture to the baking dish and spread it out evenly. Sprinkle the remaining Parmesan cheese on top, and if desired, add breadcrumbs for extra crunch. Bake in the preheated oven for 25–30 minutes, or until the top is golden brown and the casserole is bubbly.
- Serve: Remove from the oven and let the dish cool slightly for about 5 minutes. Sprinkle with chopped parsley if using, then serve warm as a hearty main course or comforting family dinner.
Notes
- You can substitute cooked chicken for turkey if preferred.
- For a lighter version, use Greek yogurt instead of sour cream and low-fat milk or broth.
- To add more texture, sprinkle breadcrumbs mixed with a little melted butter on top before baking.
- Spinach can be replaced with kale or other leafy greens if desired.
- Make sure not to overcook the pasta initially as it will bake longer in the oven.
