High Protein Cottage Cheese Turkey Tetrazzini
Leftover turkey, mushrooms and spaghetti in a creamy cottage cheese sauce, baked golden. 38g protein — 45 minutes, serves 6.
Equipment
- Large stock pot, for boiling the spaghetti
- Large ovenproof skillet, for cooking the mushrooms and building the sauce
- 9x13 inch baking dish, for baking the tetrazzini golden
- Blender or food processor, for blending the cottage cheese sauce smooth
Ingredients
- 350 g about 12 oz spaghetti, broken in half
- 500 g about 1.1 lb cooked turkey, shredded
- 250 g about 1 cup cottage cheese, full fat
- 240 g 1 cup plain Greek yogurt
- 120 g about 1/2 cup grated parmesan, divided
- 250 g about 9 oz mushrooms, sliced
- 1 onion finely diced
- 3 garlic cloves minced
- 240 ml 1 cup low-sodium chicken broth
- 1 cup frozen peas
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tsp dried thyme
- 1/2 tsp nutmeg freshly grated
- 1 tsp salt plus more to taste
- 1/2 tsp black pepper freshly ground
- 60 g about 1/2 cup panko breadcrumbs
- Fresh parsley chopped, to serve
Instructions
- Heat the oven to 190°C (375°F). Cook the spaghetti in a large pot of salted water until 1 minute short of the packet time. Drain and set aside.
- Blend the cottage cheese, Greek yogurt, half the parmesan, the chicken broth and the nutmeg until completely smooth. Season with salt and pepper.
- Heat the olive oil and butter in a large ovenproof skillet over medium-high heat. Add the onion and mushrooms and cook for 6–8 minutes, until the mushrooms are browned and the pan is dry.
- Add the garlic and thyme and cook for 1 minute. Stir in the shredded turkey and peas, then pour in the blended cottage cheese sauce.
- Add the drained spaghetti and toss until every strand is coated in sauce. Taste and adjust the salt.
- Transfer everything to a 9x13 inch baking dish. Sprinkle the remaining parmesan and the panko breadcrumbs over the top.
- Bake for 20–25 minutes, until the top is golden and the sauce is bubbling at the edges. Rest for 5 minutes, scatter with parsley, and serve.
Notes
Blend the cottage cheese until completely smooth. Undercook the spaghetti by 1 minute — it finishes in the oven. Keeps 4 days refrigerated, freezes 2 months.