Turkey Tetrazzini with Shell Pasta

Prep Time: 20 mins | Cook Time: 25 mins | Course: Dinner | Servings: 4

Creamy cheesy turkey with mushrooms and shell pasta with a broiled cheese lid. This dish is the perfect way to use up leftover turkey after the big day in a way that makes turkey seem totally fresh and new. Inspired by Holly Nilsson of Spend with Pennies https://www.spendwithpennies.com/turkey-tetrazzini/ 

8 oz pasta shells

3 Tbsp butter

3 Tbsp olive oil

1 onion, diced

1 cup mushrooms, sliced

3 cloves garlic, minced

Salt and pepper, to taste

1 tsp green goddess seasoning, or any onion seasoning blend

3 Tbsp flour

2 cups chicken broth

8 oz boursin cheese, garlic cream cheese or just cream cheese

1 ⅓ cups heavy cream

3 Tbsp green onions, sliced  (or parsley)

2-3 cups turkey, chopped

2 cups shredded mozzarella cheese, divided

½ cup parmesan cheese, shredded

Cook pasta according to package directions and drain. Saute the butter, olive oil, onion, mushrooms and garlic together over medium-low heat until onion and mushrooms are cooked and softened, about 5 minutes. Stir in the seasonings and flour and cook for another minute. Add in the chicken broth, boursin or cream cheese, and cream stirring until bubbly and thickened. Stir in the pasta, green onions, turkey and 1 cup of the mozzarella. Top with the remaining cup of pasta and the parmesan cheese. Broil about 5 minutes or until beautifully golden-browned.