- 330 grams spaghetti, uncooked, broken into thirds
- 1 tablespoon oil
- 2 cups sliced fresh mushrooms
- 2 cups cut fresh green beans (1-inch lengths)
- 1 onion, chopped
- 3 cups chopped leftover roasted turkey
- 2 cups turkey stock
- 1 (270 g) tub Philadelphia Herb & Garlic Cooking Creme
- 1/2 cup Kraft 100% Parmesan Aged Grated Cheese
- 1 cup Kraft Mozza-Cheddar Shredded Cheese
- 1 (120 g) package Stove Top Stuffing Mix for Chicken
- Heat oven to 350 degrees F.
- Cook spaghetti in large saucepan as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium-high heat. Add mushrooms, beans and onions; cook and stir 5 min. or until mushrooms release their liquid. Add turkey, Turkey Stock, Cooking Creme and Parmesan; cook 3 to 5 min. or until sauce is well blended, stirring constantly.
- Drain spaghetti; return to saucepan. Add turkey mixture; toss to coat. Pour into 13×9-inch baking dish sprayed with cooking spray. Top with shredded cheese. Prepare stuffing as directed on package; spoon over cheese. Cover.
- Bake 45 min. or until turkey mixture is heated through and topping is crisp, uncovering after 25 min.