Conchiglie with Sauerkraut Filling

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Conchiglie with Sauerkraut Filling
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Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
766
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie766 cal.(36 %)
Protein28 g(29 %)
Fat30 g(26 %)
Carbohydrates94 g(63 %)
Sugar added0 g(0 %)
Roughage8.5 g(28 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.2 μg(1 %)
Vitamin E4.2 mg(35 %)
Vitamin K26.2 μg(44 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin8.2 mg(68 %)
Vitamin B₆0.6 mg(43 %)
Folate79 μg(26 %)
Pantothenic acid1.1 mg(18 %)
Biotin4.8 μg(11 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C38 mg(40 %)
Potassium826 mg(21 %)
Calcium511 mg(51 %)
Magnesium107 mg(36 %)
Iron2.8 mg(19 %)
Iodine27 μg(14 %)
Zinc3.8 mg(48 %)
Saturated fatty acids14.8 g
Uric acid104 mg
Cholesterol63 mg
Complete sugar15 g

Ingredients

for
4
Ingredients
400 grams large Pasta shell
2 shallots
2 Tbsps vegetable oil
400 grams Sauerkraut
6 slices Pineapple (canned)
4 Tbsps Crème fraiche
1 Tbsp butter
40 grams Pastry flour
250 milliliters milk
125 milliliters Vegetable broth
125 milliliters Pineapple juice
150 grams Gruyere
salt
peppers (freshly ground)
How healthy are the main ingredients?
Sauerkrautshallotsalt

Preparation steps

1.

For the sauerkraut filling, peel the shallots and chop finely. Heat oil in a pan and saute the shallots in it. Add in the sauerkraut and saute for 15 minutes.

Cook the shell pasta in plenty of boiling salted water until al dente. Drain the cooked pasta and rinse well with cold water.

Cut the pineapple in cubes and add to a bowl. Stir in the sour cream and season with salt and pepper.

Stuff the cooked pasta shells with the sauerkraut and pineapple filling, and put in a greased baking dish.

2.

To prepare the sauce, melt butter in a pan, stir in the flour, pour in the milk, vegetable and pineapple juice, and let simmer while stirring. Add in the gruyère cheese and let it melt. Season with salt and pepper.

Pour the sauce into the stuffed pasta shells and bake in a preheated oven at 220°C (fan: 200°C, gas mark 5) (approximately 430°F) for about 10 minutes.