Quick Turkey and Spinach Tetrazzini

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Title: Quick Turkey and Spinach Tetrazzini
Categories: Main dish, Poultry, Pasta
Yield: 4 Servings

4 oz Spaghetti broken into 3 or 4
Inch lengths
1 1/2 c Cooked turkey bite sized
Pieces
1 9 oz pkg creamed spincah
Thawed
1 c Part skim ricotta cheese
1/4 c Sundried tomatoes chopped*
5 tb Parmesan cheese grated
1 lg Garlic clove minced

Preheat oven to 500F. Cook spaghetti pieces until tender but still
firm to the bite. Drain, reserving 1/4c of cooking liquid.

Mix spaghetti, turkey, creamed spinach, ricotta, tomatoes, 4 Tb
parmesan, garlic and reserved cooking liquid in a large bowl. Season
with pepper. Spread mixture in a 9in diameter deep dish pie plate.**
Sprinkle with remaining 1 Tb cheese and bake until heated through and
top is golden brown about 10 minutes. This recipe says it serves 2
but I would have to say 4 is more like it.

This is adapted from a recipe of the same name from the November 1994
issue of Bon Appetit. Typed into MM for you by Kim Reese
(bluekat@gate.net)

* the recipe says to use oil packed sundried tomatoes drained. I just
use dried ones refreshed in boiling water.

**I just use a 8x8 or 9x9 inch baking dish. Takes a little longer to
cook. I have also substituted cooked chicken in this recipe or no
meat at all.

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