Turkey Tetrazzini

Refrigerated Alfredo pasta sauce speeds preparation of timeless tetrazzini.

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Servings 6

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ingredients 11
Prep Time 25 min
Total Time 60 min

Ingredients

1/2: lb uncooked spaghetti, broken into thirds

5: tablespoons butter or margarine

1/2: cup chopped onion (1 medium)

1: bell pepper, chopped

1: package (8 oz) fresh button mushrooms, quartered

1/3: cup dry sherry

2: containers (10 oz each) refrigerated reduced-fat Alfredo pasta sauce

1/2: cup plus 2 tablespoons finely shredded Parmesan cheese

3: cups cut-up cooked turkey

1/2: cup bread crumbs

1/2: cup sliced almonds

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Directions

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish or 3-quart baking dish with cooking spray. Cook and drain spaghetti as directed on package using minimum cook time. In 4-quart Dutch oven or saucepan, melt 3 tablespoons of the butter over medium heat. Cook and stir onion in butter 3 minutes or until onion begins to soften. Stir in bell pepper and mushrooms. Cook and stir 5 to 8 minutes longer or until vegetables are tender.
2 Stir sherry, Alfredo sauce and 1/2 cup of the cheese into mushroom mixture. Cook and stir about 2 minutes or just until hot and ingredients are blended. Stir in turkey and spaghetti. Spoon into baking dish.
3 In small bowl, stir together bread crumbs, remaining 2 tablespoons butter and remaining 2 tablespoons cheese. Sprinkle crumbs and almonds evenly over mushroom mixture. Bake 30 to 35 minutes or until hot and topping is golden brown.