Turkey Breast and Noodle Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 683 cal. | (33 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9.3 g | (31 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 24.6 μg | (41 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 22.9 mg | (191 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 21.5 μg | (48 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 974 mg | (24 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 245 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 350 grams Penne
- salt
- vegetable oil (for oiling the dish)
- 1 onion
- 2 garlic cloves
- 1 carrot
- 1 Tbsp olive oil
- 200 grams canned Tomatoes
- 150 grams Peas (canned)
- 150 grams Sweet corn (canned)
- 1 tsp sugar
- 1 tsp Fruit Vinegar
- salt
- peppers
- 2 turkey breasts (each about 140 grams)
- 2 Mozzarella (each about 125 grams)
- 2 Tbsps Cress
Preparation steps
Cook penne in salted boiling water until al dente.
Oil a baking dish.
Peel onion and garlic and chop finely. Rinse, peel and cut carrot into small cubes.
Heat oil in a pan and saute onion and garlic until translucent. Add carrots and saute together for a little bit, then add tomato sauce. Simmer for about 5 minutes, remove from heat. Add peas, corn,sugar and vinegar. Season with salt and pepper.
Rinse turkey breast fillets, pat dry and cut into strips. Cut one mozarella ball into cubes. Place noodles, turkey strips, mozarella cubes and vegetable sauce into the baking dish, toss lightly.
Bake in preheated oven at 200°C (approximately 400°F) for about 15 minutes. Meanwhile, cut second mozzarella ball into thin slices. Arrange mozarella slices on top of casserole and continue baking for about 10 more minutes. Sprinkle with cress and serve.
