Quick Turkey And Spinach Tetrazzini
A scrumptious and savory dish made with succulent turkey, ricotta cheese and juicy tomatoes.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
spaghetti
broken into 3 or 4 inch lengths |
|
| 1 ½ | cup |
turkey
cooked, bite sized pieces |
*
|
| 9 | ounces |
spinach, frozen
thawed, chopped |
|
| 1 | cup |
ricotta cheese
part skim |
|
| ¼ | cup |
tomatoes
sundried, oil packed, chopped |
|
| 5 | tablespoons |
Parmesan cheese
grated |
|
| 1 | each |
garlic
clove, minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
spaghetti
broken into 3 or 4 inch lengths |
|
| 355 | ml |
turkey
cooked, bite sized pieces |
*
|
| 260.1 | ml/g |
spinach, frozen
thawed, chopped |
|
| 237 | ml |
ricotta cheese
part skim |
|
| 59 | ml |
tomatoes
sundried, oil packed, chopped |
|
| 75 | ml |
Parmesan cheese
grated |
|
| 1 | each |
garlic
clove, minced |
|
Directions
Preheat oven to 500 degrees. Cook spaghetti pieces until tender but still firm to the bite. Drain, reserving ¼ cup of cooking liquid.
Mix spaghetti, turkey, creamed spinach, ricotta, tomatoes, 4 tablespoons parmesan, garlic and reserved cooking liquid in a large bowl. Season with pepper. Spread mixture in a 9 inch, deep dish pie plate. Sprinkle with remaining 1 tablespoon cheese and bake until heated through and top is golden brown about 10 minutes.
