Conchiglioni with wholemeal pasta with kohlrabi and turkey

 Conchiglioni with wholemeal pasta with kohlrabi and turkey

• 1,5 glass of conchiglioni pasta (75 g)
• 1 portion of  turkey breast (60 g)
• 1/4 of onion (25 g)
• 2/3 of wholemeal (100 g)
• 2 spoons of pelati tomatoes (40 g)
• 3 teaspoons of cream cheese (30 g)
• 1 teaspoon of grana padana cheese (5 g)
• 1 teaspoon of olive oil (5 g)
• 4 leafs of basil
• garlic
• red paprika

Onion and garlic chop into small cubes. Grate the wholemeal. Cut the turkey into very small pieces and add salt and pepper. Fry the
onion with garlic and add the turkey breast. Next, add red paprika,
tomatoes, basil, wholemeal and stew everything together. For stuffing add cream cheese. Prepare conchiglioni pasta, next
fill them with stuffing and sprinkle grana padana cheese on them.