Summary

Ingredients

• 250 g spahetti
• 3 peppers, colored
• 250 g turkey schnitzel
• 200 ml vegetable stock
• 100 g sour cream (alternatively 200 sweet cream)
• 1 tablespoon cornstarch
• 100 g cheese
• 4 tablespoon breadcrumbs
• Parsley for garnish
• salt and pepper
• Paprika powder
• 1 tablespoon oil
• 2 tablespoon water

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Instructions

1. Cook the spaghetti al dente according to the instructions on the packet.
2. In the meantime, clean the peppers and cut into large cubes. Wash the turkey schnitzel briefly, pat dry and cut into pieces. Peel the onions and finely dice them.
3. Fry the meat in 1 tablespoon of oil, then season with salt and pepper and set aside. Steam the onion cubes in the remaining frying fat, add the pepper pieces and dust with paprika powder, deglaze with 200 ml vegetable stock. Finally add the cream.
4. Stir the cornstarch in 2 tablespoons of water until smooth and bind the paprika sauce with it. Season well with salt and pepper and add the meat again.
5. Layer half of the spaghetti in a baking dish, pour the turkey cream on top and cover with the remaining spaghetti. Coarsely grate the cheese and sprinkle over it.
6. Bake the casserole in a preheated oven at 175 ° C for about 20 minutes. Sprinkle with breadcrumbs 5 minutes before the end of the cooking time. Then serve garnished with parsley.