A Way Better Tetrazzini (Today'S Turkey Tetrazzini) - cooking recipe

Ingredients

1 lb dried spaghetti
1 (9 ounce) package frozen artichoke hearts, thawed and chopped
8 ounces fresh mushrooms, chopped
1/3 cup dry sherry
1/3 cup parsley, chopped (fresh)
3 shallots or 3 scallions, chopped
1 garlic clove, minced
1 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 cups fat-free ricotta cheese
1 cup skim milk
2 cups cubed cooked turkey breast
1/2 cup fresh breadcrumb

Preparation

Preheat oven to 350 degrees. Spray a 13x9 pan with cooking spray.
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.
Meanwhile, lightly oil a large skillet, and heat over medium heat.
Add artichokes, mushrooms, sherry, parsley, garlic, shallots, tarragon, pepper and salt.
Cook, stirring occasionally until the mushrooms soften.
Add the vegetable mixture to the pasta, then add the milk, ricotta and turkey.
Mix well, and spread evenly in the prepared dish.
Sprinkle over the bread crumbs.
Bake until golden brown and hot, about 30 minutes.
Let stand at least 5 minutes before serving.