- 12oz GoodWheat Spaghetti Pasta, dry
- ¼ cup Extra virgin olive oil
- 1 lb. Ground turkey
- 1 Yellow onion, diced
- 1 lb. Baby Bella mushrooms, sliced
- 4 Garlic cloves, minced
- ¼ c. All-purpose flour
- 4 c. Chicken broth
- 1 Tbsp. Worcestershire sauce
- ½ c. Sun-dried tomatoes, oil packed, thinly sliced
- 1 c. Frozen peas
- 8oz Cream cheese, softened
- 2/3 c. Monterrey Jack cheese, shredded
- 2/3 c. Parmesan cheese, grated
- 2 Tbsp. Kosher salt
- 1 tsp. Black pepper, ground
- 1 tsp. Smoked paprika
- ½ c. Panko breadcrumbs
- ¼ c. Parsley, chopped
How to Make:
Preheat oven to 350°F.
Cook pasta according to package instructions until al dente. Drain and set aside.
In a large Dutch oven, add 2 Tablespoons of olive oil over high heat.
Add the ground turkey and sauté for 5-6 minutes until turkey has browned. Remove from the pan and set aside.
Add the remaining olive oil to the pan then add yellow onions and mushrooms. Sauté for 3-4 minutes until mushrooms have softened.
Add minced garlic and cook for 1 minute.
Add flour and stir to combine. Cook for 2 minutes stirring constantly.
Add the chicken broth and Worcestershire and stir to combine. Bring to a simmer and cook for 2-3 minutes until thickened slightly.
Add turkey, sun dried tomatoes and peas to the pot and stir to combine.
Add cream cheese, Monterrey Jack cheese, Parmesan cheese, salt, black pepper, and paprika. Stir until cheese has melted completely.
Remove from heat and stir in cooked spaghetti.
Coat a 9x13 baking dish with butter and pour spaghetti mixture into pan.
Top with panko breadcrumbs and place in the oven for 25 minutes until hot and bubbly.
Remove from oven and let cool for 5 minutes.
Garnish the top with chopped parsley.
- Total Fat 20g 26%
- Saturated Fat 8g 40%
- Trans Fat 0g
- Cholesterol 60mg 20%
- Sodium 870mg 38%
- Total Carbohydrate 36g 13%
- Dietary Fiber 6g 21%
- Total Sugars 3g
- Added Sugars 0g 0%
- Protein 24g
- Vitamin D 0mcg 0%
- Calcium 158mg 10%
- Iron 2mg 10%
- Potassium 541mg 10%