Fish-stuffed Shells

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Fish-stuffed Shells
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
793
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie793 kcal(38 %)
Protein69.53 g(71 %)
Fat29.86 g(26 %)
Carbohydrates58.78 g(39 %)
Sugar added0 g(0 %)
Roughage2.08 g(7 %)
Vitamin A182.31 mg(22,789 %)
Vitamin D2.73 μg(14 %)
Vitamin E2.31 mg(19 %)
Vitamin B₁0.65 mg(65 %)
Vitamin B₂0.59 mg(54 %)
Niacin43.72 mg(364 %)
Vitamin B₆1.58 mg(113 %)
Folate133.59 μg(45 %)
Pantothenic acid1.16 mg(19 %)
Biotin4.66 μg(10 %)
Vitamin B₁₂3.42 μg(114 %)
Vitamin C9.18 mg(10 %)
Potassium1,163.14 mg(29 %)
Calcium709.49 mg(71 %)
Magnesium117.5 mg(39 %)
Iron4.75 mg(32 %)
Zinc2.65 mg(33 %)
Saturated fatty acids12.24 g
Cholesterol103.08 mg

Ingredients

for
4
Ingredients
6 cups Conchiglie
3 shallots (finely chopped)
3 tablespoons olive oil
fresh thyme
2 cups prepared Tomato sauce
2 ¼ cups Tuna (flaked)
1 ¼ cups fresh Mozzarella (sliced)
1 cup grated Parmesan
olive oil
salt
freshly ground peppers
How healthy are the main ingredients?
TunaMozzarellaParmesanolive oilshallotthyme

Preparation steps

1.
Immerse the conchiglioni in a large pan of boiling salted water and cook according to the instructions on the packet for "al dente", reducing the recommended time by 2 minutes.
2.
Refresh in cold water, drain and place in a mixing bowl with a dash of olive oil.
3.
Gently fry the peeled and finely chopped shallots with the olive oil and then add half of the tomato sauce along with the thyme and the flaked tuna.
4.
Season and leave to simmer for 5 minutes then carefully stuff the pasta shells using a teaspoon.
5.
Pour the rest of the sauce into a large, greased baking dish and arrange the pasta, wedged closely together.
6.
Add a slither of mozzarella to each stuffed shell, sprinkle with parmesan, and cook in an oven preheated to 180°C (160° fan) | 350F | gas 4 for 15 to 20 minutes.