Turkey and Mozzarella Conchiglioni
Ingredients
Instructions
- 20 Large conchiglioni type pasta
- 1 Red bell pepper
- 1 Ball of mozzarella
- 200 g turkey breast
- 1 tbsp. olive oil
- 2 tbsp. Neutral oil (grape seed type)
- 25 g Flour
- 25 g Butter
- 30 cl Milk
- 4 sprigs of flat parsley
- Salt
- Pepper
- Wash your bell pepper, cut it in 2, remove the stalk, remove the seeds and all the white ribs then cut the flesh into small cubes.
- Fry your diced peppers in olive oil with a little salt over medium-high heat for 10 minutes.
- Cut the turkey breast into small pieces. Season with salt and pepper.
- Pan fry your turkey pieces in grapeseed oil over very high heat for 5 minutes. Set aside.
- Plunge your pasta into a pot filled with a large volume of boiling salted water and cook it according to the time indicated on the package. Drain it.
- Place your conchiglionis on a baking sheet lined with silicone or baking paper.
- In a saucepan, melt the butter. Add the flour and mix over low heat for 2 minutes. Gradually pour the milk over the butter/flour mixture while whisking. Cook for 5 minutes. Season with salt and pepper.
- Cut the mozzarella into slices.
- Stuff your pasta with peppers and turkey pieces. Coat with béchamel sauce and top with mozzarella.
- Bake at 200°C for 12 minutes.
- Remove the leaves and chop the parsley.
- Decorate your pasta with chopped parsley.
Turkey and Mozzarella Conchiglioni
Today we offer you the following recipe: Turkey and Mozzarella Conchiglioni
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Turkey and Mozzarella Conchiglioni Recipe – Turkey and Mozzarella Conchiglioni Recipes
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