This dish was first made in a restaurant using chicken and was named for an opera star of the 1890's, Luisa Tetrazzini. Over the years, countless cooks made the dish at home, resulting in numerous delicious recipes like this turkey version.
Preparation time: 15 minutes.
Cooking time: 40 minutes.
Makes 4 servings.
6 ounces spaghetti
1 can (12 ounces) evaporated skimmed milk
1/2 cup low-fat (1% milk fat) milk
2 tablespoons all-purpose flour
1 teaspoon lower-sodium Worcestershire sauce
1/4 teaspoon each salt and white or black pepper
1/2 cup shredded cheddar cheese (2 ounces)
2 cups chopped cooked turkey breast or chicken breast
1 jar (2 1/2 ounces) diced mushrooms (drained)
2 tablespoons chopped drained canned pimientos (optional)
1/3 cup fresh bread crumbs
1/4 cup grated Parmesan cheese
Step 1: Preheat the oven to 350°F. Cook spaghetti according to package directions; drain and keep warm.
Step 2: Meanwhile, in a medium-size saucepan, whisk together evaporated skimmed milk, low-far milk, flour, Worcestershire sauce, salt, and pepper. Cook over moderate heat, whisking constantly, until the mixture starts to thicken. Cook and whisk for 2 minutes more or until thickened. Stir in the Cheddar cheese until melted. Stir in turkey, mushrooms, and pimientos (if using).
Step 3: Place half of the spaghetti into a lightly greased 2-quart casserole. Top with half of the turkey mixture. Repeat layers. In a small bowl, combine the bread crumbs and Parmesan cheese. Sprinkle bread crumb mixture over casserole. Bake uncovered for 30 minutes or until heated through.
Nutritional Information for One Serving:
Total Fat 9g
Saturated Fat 5g
Protein 41 g