20 large shell noodles (conchiglioni) Salt 1 red pepper 3 green onions
bunch parsley 1 package (125 g) of Zottarella Ball Balance 200 g turkey breast fillet Pepper 1 tbsp. olive oil 1 tbsp. butter
tbsp. wheat flour 50 ml cream 200 ml vegetable broth
It's so easy with the Zottarella Ball
Cook the shell noodles according to package instructions in plenty of boiling salted water until al dente and drain.
Wash the pepper, cut in half, remove the seeds and white inner skin and dice the halves. Wash the green onions and cut into rings. Wash the parsley, shake dry and chop the leaves. Drain and dice the Zottarella Ball. Wash the turkey breast fillets, dab dry, finely dice and season with salt and pepper.
Pre-heat oven to 200 °C with top and bottom heating.
Heat oil in a pan and fry the peppers. Add the meat and green onions and sauté for about 3-4 min. Remove. Add the parsley and season generously with salt and pepper. Fill the shell pasta with the vegetable and meat mixture and place in a casserole dish one next to the other.
Melt the butter, sprinkle with flour and sweat. Add cream and vegetable broth while stirring and bring to a boil. Season with salt and pepper if needed. Carefully pour the sauce over the pasta, sprinkle with Zottarella cubes and bake in the oven for about 10-15 min.