Instructions

1. Cook the spaghetti according to the package directions, drain and rinse with cold water so the pasta doesn’t stick together.
2. Melt the butter in a large skillet over medium heat. Add the onion and cook until softened, 5 minutes. Next add the garlic and cook 1 minute longer, then add the sliced mushrooms and cook for 7-8 minutes until the mushrooms are brown.
3. Add the salt, pepper, poultry seasoning and Italian seasoning to the mushrooms and onions and stir.
4. Carefully pour in the wine to deglaze the pan, stir and let reduce in half, about 2 minutes.
5. Sprinkle in the flour, stirring to combine with the vegetables, let cook for 1 minute, then pour in the chicken broth. Whisk until the broth is combined with the vegetables and let come to a boil for 5 minutes.
6. Add the cream and the peas, stir and bring to a simmer for 10 minutes until the broth has thickened.
7. Remove the skillet from the heat, stir in the turkey, mozzarella and parmesan cheeses until the cheese melts in with the sauce.
8. Place the spaghetti back into the pot you cooked it in or a large bowl, then pour in the sauce tossing to mix together well.
9. Spray a 9″ x 13″ baking dish with cooking spray, then pour the spaghetti mixture in smoothing out the top into an even layer.
10. Add the remaining 1/2 cup of parmesan cheese to the top along with the breadcrumbs and bake for 25-30 minutes until the top is browned and the casserole is bubbling.