Turkey Pasta Bake (Print Version)

# Ingredients:

01 - Spray oil.
02 - Coarse salt.
03 - 1 pound of spaghetti.
04 - 6 tablespoons of butter, split up.
05 - 2 minced garlic cloves.
06 - 1 pound of sliced baby portobello mushrooms.
07 - Half a cup of dry white wine.
08 - A quarter cup of plain flour.
09 - Two and a half cups of chicken broth (low salt).
10 - 1 cup of heavy cream.
11 - Ground black pepper.
12 - 2 pounds of diced leftover turkey (around 5 cups).
13 - 1 cup of frozen peas.
14 - 1 cup of shredded white cheddar cheese.
15 - 1 teaspoon of dried oregano.
16 - 1 cup of panko crumbs.
17 - Half a cup of grated Parmesan cheese.
18 - 2 tablespoons of olive oil (extra-virgin).

# Instructions:

01 - Set your oven to 350°F and spray a 13x9-inch pan with oil.
02 - Boil the spaghetti in salted water until firm but cooked. Drain it well.
03 - Use 2 tablespoons of butter to sauté the garlic and mushrooms. Pour in wine and cook until soft.
04 - Stir the rest of the butter into some flour. Cook until browned, then whisk in the cream and broth until it's thick.
05 - Add in the turkey, peas, cheese, oregano, and the pasta. Pour it all into your pan.
06 - Mix the breadcrumbs, Parmesan cheese, and olive oil. Sprinkle this mix over the top.
07 - Cook in the oven for 25 minutes, or until the top's bubbly and golden. Let sit for 10 minutes before enjoying.

# Notes:

01 - A fantastic way to use up extra turkey.
02 - Can be prepped ahead of time.
03 - Freezer-friendly for later meals.

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