Pasta Bake with Mushrooms and Turkey Breast
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g pasta (Fusilli - spiral pasta)
- 2 zucchini
- 400 g mushrooms, fresh
- 400 g turkey breast
- 2 tablespoon butter and fat for the pan
- Salt and pepper, a.d.M.
- 300 g processed cheese with herbs
- 150 g yourt (skimmed milk yourt)
- 125 ml milk
- 100 g cheese (rated medium-aed Gouda cheese)
- 1 beefsteak tomato (s)
- basil
Print Recipe
Pin Recipe Instructions
- Cook the pasta until al dente, drain, rinse in cold water and drain well.
- Remove the ends from the zucchini, wash and cut into slices. Blanch in salted water for about 2 minutes, drain and drain.
- Clean the mushrooms with a brush and rub with a dry cloth. Cut the mushrooms into leaves.
- Wash the meat, pat dry well and dice. Fry brown all over in the heated butter, season with salt and pepper. Mix with all the other prepared ingredients and pour into an appropriately large, greased casserole dish.
- Mix the herbal cheese with the whisk of the hand mixer until smooth. First stir in the yoghurt, then the milk, season with salt and pepper. Pour the sauce over the casserole and sprinkle with the Gouda.
- Bake the casserole in the oven preheated to 200 ° C for about 45 minutes. Core the tomato and cut into small cubes.
- Decorate the casserole with diced tomatoes and fresh basil leaves.
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