The Pan

13” x 9” x 2” ovenproof pan or two smaller dishes, greased lightly with butter

Step 1 – The Sauce

6 tablespoons unsalted butter

6 tablespoons flour

2 ½ – 3 cups chicken stock, chicken broth or turkey broth

1 cup milk

1 bay leaf

Fresh nutmeg

Salt and pepper

½ cup grated Parmesan cheese

Grown-up Version

Substitute ½ cup dry sherry or dry white wine for ½ cup of the chicken stock

Directions

In a heavy saucepan (Melinda loves Le Creuset pans), melt the butter and stir in the flour and cook over low heat until the mixture bubbles gently. Heat the chicken stock and the milk with the bay leaf and nutmeg in a separate saucepan or microwave until warm, and then add gradually to the butter/flour mixture, stirring gently over low heat until thickened. Stir in the Parmesan cheese and add salt and pepper to taste. Cover and refrigerate the sauce until ready to use, or continue with the recipe.

Step 2 – The Topping

¾ cup unseasoned breadcrumbs

½ cup grated Parmesan

2 tablespoons extra-virgin olive oil

Salt and pepper

In bowl or jar, combine breadcrumbs, Parmesan, olive oil and salt and pepper until combined. Cover and set aside, or store in refrigerator or freezer until ready to use.

Grown-up Version

Add ¼ cup minced fresh Italian parsley and shake or stir well until combined.

Step 3 – Assembly

Cook the spaghetti in plenty of salted boiling water until not quite al dente, as it will continue cooking as it bakes. Drain the pasta and return it to the pan. Add the sauce and the chopped meat. Stir gently, making sure that the pasta is coated with the sauce and the meat is evenly distributed. Spoon mixture into the prepared pans, and cover with foil and refrigerate or freeze until ready to use.

Step 4 – Baking

If frozen, thaw Tetrazzini in the refrigerator overnight or for 4 – 6 hours. Preheat oven to 350 degrees. Bake for 30 – 45 minutes or until golden brown and bubbling around the edges. Serve immediately.