2/3cupshredded Provoloneand Mozzarella cheese, or Monterey Jack cheese
1cupwhole milk plain Greek yogurt
1/2cupPanko breadcrumbswhole wheat if possible
Preheat the oven to 350 degrees F. Coat a deep 9x13 or similarly sized baking dish with nonstick cooking spray and set aside.
Break the pasta noodles in half. Cook in a large pot of salted water until it is just below al dente (it should not be completely crunchy but should still be too chewy to eat; the pasta will cook more in the oven). Drain and set aside.
Place the sun-dried tomatoes in a small bowl and cover with hot water. Set aside to rehydrate (if using oil-packed sun-dried tomatoes, you can skip this step; simply drain them and pat off excess oil).
In a Dutch oven or similar large, deep pot, heat the butter and oil over medium heat. Once the butter is melted, add the onion and sauté until softened and turning translucent, about 5 minutes; adjust the heat as needed so that the onion cooks but does not brown.
Add the mushrooms and garlic, then increase to medium-high heat. Sauté until the mushrooms begin to soften and give up their liquid, about 5 minutes, stirring periodically.
Stir in the sherry vinegar and let cook 30 seconds.
Sprinkle the flour over the top, then stir to coat the mushrooms. Continue cooking and stirring periodically for 2 minutes. No white bits of white flour should remain.
Slowly pour in 3 cups of the broth, stirring all the while to avoid any lumps. Bring to a gently boil and let cook, stirring fairly often, until the mixture is reduced by about 1/3, about 6 to 8 minutes.
Remove the pan from the heat. Add the cream cheese, Worcestershire, smoked paprika, salt, and pepper. Stir until the cream cheese is mostly melted (some bits may remain, which is just fine).
Drain and roughly chop the sun-dried tomatoes. Add to the pot with the turkey, peas, Provolone cheese, and Parmesan cheese.
Stir until the cheese is melted, then stir in the Greek yogurt. Taste and add additional salt and pepper as desired.
Add the cooked spaghetti and stir it to combine. If it looks very thick, add more broth as needed. It should look a little bit soupy, as some of the broth will cook off in the oven.
Pour or scoop the spaghetti mixture into the prepared baking dish. Sprinkle the Panko over the top. Bake the turkey tetrazzini for 25 minutes, or until the casserole is hot and bubbly. If you’d like to brown the topping further, pop the casserole under the broiler for 1 to 2 minutes until it is done to your liking, watching carefully so that it does not burn. Remove from the oven and let rest a few minutes. Enjoy hot.