1

Fill a large stockpot ¾-full of water, cover, and bring to a boil. Add 2 tsp. of the salt and the spaghetti and cook until al dente (cooked through but still slightly chewy), 8 to 10 minutes. Drain, rinse under cold water, and set aside.

2

Preheat oven to 375°F. Butter a 9x13-inch baking pan. In a medium sauté pan or skillet, melt the butter over a medium heat. Add the flour and cook, stirring, until faintly colored, about 2 minutes. Gradually whisk in the stock or broth until the sauce is smooth and thickened, 3 to 5 minutes. Whisk in the cream, then add the remaining ½ tsp. salt, the rosemary, thyme, nutmeg, and pepper. Stir in the turkey and peas and heat through. Taste and adjust the seasonings, then remove from the heat.

3

Put pasta in the prepared dish and spoon the turkey mixture over it. In a small bowl, combine the bread crumbs and the Parmesan. Sprinkle evenly over the sauce. Bake, uncovered, until heated through and bubbly, about 20 minutes. Turn on the broiler and quickly brown the top of the casserole.