🍝 Cannelloni with Turkey Breast and Pesto

Name: Cannelloni with Turkey Breast and Pesto
Total time: 45 min
Yield: 4 servings
Ingredients: 16 Stk Cannelloni tubes (dry); 400 g Turkey breast fillet; 200 g Cottage cheese (low fat); 4 EL Basil pesto; 150 g Mozzarella; 500 ml Passata (strained tomatoes); 1 Zehe Garlic; 1 EL Olive oil; 1 Prise Salt; 1 Prise Pepper

450 kcal · 45 min · 4 servings

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Ingredients

16 Stk Cannelloni tubes (dry)
400 g Turkey breast fillet
200 g Cottage cheese (low fat)
4 EL Basil pesto
150 g Mozzarella
500 ml Passata (strained tomatoes)
1 Zehe Garlic
1 EL Olive oil
1 Prise Salt
1 Prise Pepper

Instructions

1. Cook the cannelloni tubes in salted water al dente (approx. 8 minutes). Rinse them and lay them flat.
2. Cut the turkey breast into small cubes. Mix them in a bowl with the cottage cheese, half of the pesto, salt, and pepper.
3. Fill the cannelloni tubes with the mixture. Place them side by side in a baking dish.
4. Mix the passata with the remaining pesto and pressed garlic. Pour the sauce over the cannelloni.
5. Distribute the grated mozzarella evenly over the surface.
6. Bake the cannelloni at 180 degrees Celsius top/bottom heat for 20 minutes in the oven.

Nutrition per serving

kcal: 450
Protein: 35 g · Fett/Fat: 15 g · Carbs: 42 g