Pasta casserole with mushrooms and turkey breast

Ingredients for 4 servings:

• 300 g pasta (fusilli – spiral pasta)
• 2 zucchinis
• 400 g mushrooms, fresh
• 400 g turkey breast
• 2 tbsp butter and fat for the mold
• Salt and pepper, adM
• 300 g processed cheese with herbs
• 150 g yogurt (skimmed milk yogurt)
• 125 ml milk
• 100 g cheese (grated medium-aged Gouda)
• 1 beefsteak tomato(s)
• basil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the pasta al dente, drain, rinse in cold water, and drain well. Remove the ends from the zucchini, wash, and slice. Blanch in salted water for about 2 minutes, drain, and drain well. Clean the mushrooms with a brush and wipe them with a dry cloth. Slice the mushrooms into thin slices. Wash the meat, pat dry, and dice. Brown the meat in the heated butter until browned all over, season with salt and pepper. Mix with all the other prepared ingredients and pour into a suitably sized, greased casserole dish. Beat the herb cheese with the whisk attachment of a hand mixer until smooth. Stir in the yogurt, then the milk, and season with salt and pepper. Pour the sauce over the casserole and sprinkle with the Gouda cheese. Bake the casserole in an oven preheated to 200°C for about 45 minutes. Deseed the tomato and cut into small cubes. Decorate the casserole with diced tomatoes and fresh basil leaves.