A Way Better Tetrazzini (Today's Turkey Tetrazzini)

• lb dried spaghetti↗1 lb
• package frozen artichoke hearts1 package

  (9 ounce, thawed and chopped)

• ounces fresh mushrooms↗8 ounces

  chopped

• dry sherry↗1⁄3 cup
• parsley↗1⁄3 cup

  chopped (fresh)

• shallots or scallions↗3

  chopped

• garlic clove↗1

  minced

• dried tarragon1 teaspoon
• salt↗1⁄2 teaspoon
• fresh ground pepper↗1⁄4 teaspoon
• fat-free ricotta cheese↗2 cups
• skim milk↗1 cup
• cubed cooked turkey breast2 cups
• fresh breadcrumb↗1⁄2 cup

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees. Spray a 13x9 pan with cooking spray.

2. 2

   In a large pot of salted boiling water, cook pasta until barely tender (do not overcook--the pasta will continue cooking in the oven), and drain well, and return to the pot.

3. 3

   Meanwhile, lightly oil a large skillet, and heat over medium heat.

4. 4

   Add artichokes, mushrooms, sherry, parsley, garlic, shallots, tarragon, pepper and salt.

5. 5

   Cook, stirring occasionally until the mushrooms soften.

6. 6

   Add the vegetable mixture to the pasta, then add the milk, ricotta and turkey.

7. 7

   Mix well, and spread evenly in the prepared dish.

8. 8

   Sprinkle over the bread crumbs.

9. 9

   Bake until golden brown and hot, about 30 minutes.

10. 10

    Let stand at least 5 minutes before serving.