Summary

Ingredients

• 400 g turkey meat
• 2 bell peppers, red and yellow
• 2 spring onion (s)
• 1 bunch parsley, smooth
• 3 tablespoon olive oil
• salt
• Black pepper from the mill
• 1 teaspoon thyme, dried
• 1 tablespoon butter
• 125 g mozzarella
• 2 teaspoons flour
• 125 ml chicken broth
• 100 ml sweet cream
• Lemon pepper
• 250 g noodles, lare colorful mussel noodles
• Fat, for the shape

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Instructions

1. Pat the turkey meat dry and cut into small cubes. Cut the peppers into small cubes. Cut the spring onions into fine rings.
2. Rinse the parsley, shake dry and pluck the leaves from the stem.
3. Heat the oil in the pan, fry the meat vigorously on all sides for approx. 1 minute, remove from the pan, season with salt and pepper and cover and keep warm.
4. Gently sauté the diced paprika and onion rings in the remaining frying fat for about 2 minutes.
5. Mix the meat with the vegetables and herbs and season with salt and pepper.
6. Drain the mozzarella, cut into small cubes and mix with the filling.
7. Cook the clam noodles al dente according to the instructions on the packet.
8. In the meantime, heat the butter in a saucepan for the sauce, dust the flour over it and sweat briefly while stirring. Gradually pour in the chicken broth and simmer the sauce gently for about 5 minutes.
9. Drain the pasta in a sieve and let it drain briefly.
10. Preheat the oven to 200 ° C. Grease the baking dish.
11. Fill the pasta with the meat and paprika mixture and place them side by side in the mold with the opening facing up.
12. Season the sauce with salt and pepper and pour over the filling into the clam noodles.
13. Baked the stuffed mussel noodles on the 2nd rack from the bottom in the oven for 10-15 minutes until the surface is golden yellow.