Step 1

Preheat oven to 375 degrees F.

Step 2

Fill a large pot with water and place over medium-high heat. Keep warm until ready to cook the pasta.

Step 3

In a small bowl combine the bread crumbs with 1/3 cup of the grated Parmesan cheese.

Step 4

In a large saucepan cook the mushrooms in 4 tablespoons butter over medium heat. Stir frequently until the mushrooms have released their liquid and then most of it evaporates.

Step 5

Add the remaining 1 tablespoon butter, the diced onion and carrots. Sauté for about 5 minutes until the onions are just starting to soften. Add the minced garlic and cook until fragrant, about 30 seconds. Add the flour, and cook stirring constantly for about 3 minutes. Add the milk, broth and wine and bring the mixture to a boil. Simmer the sauce, stirring frequently, for about 5 minutes. Off heat, add the cream cheese, the remaining 1 cup Parmesan cheese, 1/4 teaspoon salt and 1 teaspoon black pepper. Stir just until lightly blended, cover and keep warm. The cheeses will continue to melt in the warm sauce.

Step 6

Cook the spaghetti according to the package directions. Drain the pasta reserving 1 cup of the cooking liquid. Place the spaghetti back into the pot used to cook it in, add the mushroom sauce, turkey, and peas. Gently stir to combine. Add 1 or 2 tablespoons (or more) of the pasta water if needed to thin. Check seasonings and add more black pepper if desired.

Step 7

Pour the mixture into a 3-quart lightly greased casserole dish or oven-proof skillet. Sprinkle the panko bread crumbs over the casserole and drizzle with 2 tablespoons melted butter. Bake until bubbling and the top is golden brown about 30 minutes.