milk free turkey tettrizzini

Tracy Massalski Ferrazza

"I made this for my son who is intolerant of dairy, so he would be eating the "same thing" as the rest of us, he loved it as well as others !! measuremenets are able to be altered to meet your preferences. my sons likes it creamier not soupy"
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Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

  • Cook

  1. cook pasta as directed
  2. take the mozzerella cheese the milk the sour cream and mix to a melted stage (if you prefer more soupy add more milk)
  3. satue the veggies until you prefer
  4. add salt and perrer and galic
  5. once pasta is done and the milk mixture is creamy and the veggies done mix all ingredients together making sure to coat all,
  6. put into baking pan and sprinkle with the rice parmasian cheese
  7. bake for 20-30 min until heated allt he way through (bake at 250 degrees)
  8. serve hot with side salad and bread and there you go
  9. can be frozen


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