Turkey and Tortellini Tetrazzini

Elevate your dinner game with this creamy and comforting Turkey and Tortellini Tetrazzini, a delicious twist on the classic casserole. Combining tender cheese tortellini, hearty turkey breast, and a luscious, homemade Parmesan cream sauce, this recipe is the perfect way to use up leftover turkey or transform an ordinary weeknight meal into something extraordinary. Sautéed cremini mushrooms, fragrant garlic, and a touch of thyme add depth, while a topping of golden, crispy panko breadcrumbs and melted Gruyere cheese brings irresistible texture and flavor. Easy to prepare in just under an hour, this family-friendly baked pasta dish is as satisfying as it is versatile, making it an excellent centerpiece for cozy gatherings or simply a delicious way to indulge in comfort food. Serve warm, topped with a sprinkle of fresh parsley for a pop of color and brightness!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 16 oz cheese tortellini
• 2 cups cooked turkey breast, shredded or diced
• 4 tbsp unsalted butter
• 1 cup all-purpose flour
• 2 cups whole milk
• 1 cup chicken broth
• 1 cup heavy cream
• 1.5 cups grated Parmesan cheese
• 8 oz cremini mushrooms, sliced
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp dried thyme
• 0.5 cup panko breadcrumbs
• 0.5 cup grated Gruyere cheese
• 2 tbsp fresh parsley, chopped (optional for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.

Step 2

Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package instructions until al dente. Drain and set aside.

Step 3

In a large skillet over medium heat, heat olive oil. Add the onion and cook for 3-4 minutes until softened. Stir in the garlic and sliced mushrooms, cooking an additional 5 minutes until the mushrooms are tender. Remove the mixture and set aside.

Step 4

In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes to create a roux. Gradually pour in the milk, chicken broth, and heavy cream, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer.

Step 5

Stir in the Parmesan cheese, salt, black pepper, and dried thyme. Continue cooking until the sauce thickens, about 5-7 minutes.

Step 6

Add the cooked turkey, mushroom mixture, and drained tortellini to the sauce. Stir gently to coat everything evenly.

Step 7

Pour the mixture into the prepared baking dish. Sprinkle the panko breadcrumbs and grated Gruyere cheese evenly over the top.

Step 8

Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbling.

Step 9

Remove the dish from the oven and let it cool for 5 minutes. Garnish with fresh parsley if desired and serve warm.

Nutrition Facts

Serving size	2645.7 grams (2645.7g)

Amount per serving	% Daily Value*
Calories	4828

Total Fat 256.60g	329%
Saturated Fat 139.10g	696%
Polyunsaturated Fat 3.50g
Cholesterol 1126mg	375%
Sodium 6836mg	297%
Total Carbohydrate 321.40g	117%
Dietary Fiber 16.10g	58%
Total Sugars 38.90g
Protein 301.20g	602%

Vitamin D 241IU	1204%
Calcium 3203mg	246%
Iron 21mg	114%
Potassium 3615mg	77%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.1%

Protein: 25.1%

Carbs: 26.8%