Tetrazzini

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Quick Bite

A creamy baked pasta dish typically made with spaghetti, poultry or seafood, mushrooms, and a rich cream or cheese sauce, all baked together until bubbly and lightly golden.

History

Tetrazzini is a classic American pasta casserole believed to have been created in the early 1900s and named after the famous Italian opera singer Luisa Tetrazzini. At the height of her career, she was extremely popular in the United States, particularly in San Francisco.

According to culinary history, a hotel chef in San Francisco created the creamy pasta dish in her honor, combining spaghetti with poultry, mushrooms, and a rich cream sauce before baking it. The dish quickly became popular across the country because it was hearty, comforting, and easy to prepare.

By the mid-20th century, tetrazzini had become a staple of American home cooking, often made with turkey or chicken and commonly used as a way to repurpose holiday leftovers. Today, it remains a beloved casserole known for its creamy sauce and baked pasta base.

Fun Facts

• The casserole became a popular way to use leftover turkey after Thanksgiving.
• It easily transforms roasted meat into a creamy baked meal.
• During the 1940s–1960s, tetrazzini appeared frequently in American cookbooks and dinner party menus.
• Casseroles were fashionable and convenient during that era.
• Chicken and turkey are most common, but some versions include shrimp, tuna, or ham.

Where to Try

Cafe Gazelle Long Beach, California

Roni’s Los Angeles, California

Caruso’s Italian Kitchen Bar & Grill Los Angeles, California

Recipe

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Tetrazzini Servings: 6 Prep: 20 minutes Bake: 25–30 minutes Difficulty: Medium Style: California / American Casserole

Ingredients

For the pasta casserole

• 12 oz spaghetti, cooked and drained
• 3 cups cooked chicken or turkey, shredded or diced
• 3 tablespoons butter
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• ¼ cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream, or half-and-half
• ½ cup grated Parmesan cheese
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon Italian seasoning
• 1 cup shredded mozzarella, optional but delicious
• ½ cup breadcrumbs, optional topping
• 2 tablespoons chopped parsley

Instructions

1. Preheat oven: Preheat your oven to 375°F / 190°C and lightly grease a large casserole dish.
2. Cook mushrooms: Melt butter in a large skillet over medium heat.
3. Add mushrooms and cook for about 5 minutes, until softened.
4. Add garlic and cook for another minute.
5. Make the sauce: Sprinkle flour over the mushrooms and stir for about 1 minute.
6. Slowly whisk in chicken broth and cream.
7. Cook until the sauce thickens, about 3–5 minutes.
8. Add cheese and seasoning: Stir in Parmesan, salt, pepper, and Italian seasoning until smooth.
9. Combine ingredients: In a large bowl, mix the cooked spaghetti, chicken or turkey, and sauce.
10. Transfer everything to the casserole dish.
11. Add topping: Sprinkle mozzarella and breadcrumbs on top if using.
12. Bake: Bake uncovered for 25–30 minutes until bubbly and lightly golden.
13. Garnish and serve: Top with chopped parsley and serve warm.

Serving note: Tetrazzini is a great way to use leftover chicken or turkey. Serve it warm with a simple salad or garlic bread.

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