Step 1.

Preheat oven to 350°F.

Step 2.

Cook pasta according to package instructions until al dente. Drain and set aside.

Step 3. 

In a large Dutch oven, add 2 Tablespoons of olive oil over high heat.

Step 4. 

Add the ground turkey and sauté for 5-6 minutes until turkey has browned. Remove from the pan and set aside.

Step 5.

Add the remaining olive oil to the pan then add yellow onions and mushrooms. Sauté for 3-4 minutes until mushrooms have softened.

Step 6.

Add minced garlic and cook for 1 minute.

Step 7.

Add flour and stir to combine. Cook for 2 minutes stirring constantly.

Step 8.

Add the chicken broth and Worcestershire and stir to combine. Bring to a simmer and cook for 2-3 minutes until thickened slightly.

Step 9.

Add turkey, sun dried tomatoes and peas to the pot and stir to combine.

Step 10.

Add cream cheese, Monterrey Jack cheese, Parmesan cheese, salt, black pepper, and paprika. Stir until cheese has melted completely.

Step 11.

Remove from heat and stir in cooked spaghetti.

Step 12.

Coat a 9x13 baking dish with butter and pour spaghetti mixture into pan.

Step 13.

Top with panko breadcrumbs and place in the oven for 25 minutes until hot and bubbly.

Step 14.

Remove from oven and let cool for 5 minutes.

Step 15.

Garnish the top with chopped parsley.