Though purportedly named after the Italian opera singer Luisa Tetrazzini, this baked noodle dish is American, not Italian, and recipes for it only date back to the early 20th century. I think tetrazzini is something that everyone adapts into their own thing. Some people add ketchup. Others use canned mushrooms and omit the red bell pepper. But this version, with a smattering of colorful vegetables and a sauce enriched by sherry and parmesan, is my favorite.
- 6 tbsp. unsalted butter
- 1 medium yellow onion, chopped
- 1 lb. button mushrooms, thinly sliced
- 1 red bell pepper, seeded, stemmed, and chopped
- 1⁄4 cup flour
- 1 cup chicken or turkey broth
- 1 cup milk
- 2 cups diced cooked turkey
- 1 1⁄2 cups shredded cheddar cheese, divided
- 1⁄2 cup grated parmesan cheese
- 2 tbsp. sherry
- 1 lb. spaghetti
- 1⁄2 cup frozen peas
- Kosher salt and freshly ground black pepper
- Heat oven to 350°. Melt the butter in an 8-qt. saucepan over medium-high. Add the onion and cook until soft, about 5 minutes. Add the mushrooms and the pepper and cook another 5 minutes. Add the flour and cook 2 minutes longer. Pour in the stock and the milk and cook until thick, about 5 minutes. Reduce the heat to medium and stir in the turkey, half the cheddar, the parmesan, and sherry. Stir until the cheese has melted, about 8 minutes more.
- Meanwhile, bring a generously salted pot of water to a boil. Add the spaghetti and cook, stirring occasionally, until al dente, about 8 minutes. Drain, then add the spaghetti to the pot with the sauce and stir in peas. Season with salt and pepper and spread evenly into a 9-by-13-inch baking dish. Top with remaining cheddar and bake until golden and bubbly, about 35 minutes. Let rest 5 to 10 minutes before serving.
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