Fish-stuffed Shells
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
1874
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,874 cal. | (89 %) | ||
| Protein | 89 g | (91 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 261 g | (174 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19.9 g | (66 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 6.3 μg | (32 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 10.5 μg | (18 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 37 mg | (308 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 168 μg | (56 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 7.6 μg | (253 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 1,701 mg | (43 %) | ||
| Calcium | 415 mg | (42 %) | ||
| Magnesium | 295 mg | (98 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 98 μg | (49 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 14.9 g | |||
| Uric acid | 501 mg | |||
| Cholesterol | 121 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 6 cups Conchiglie
- 3 shallots (finely chopped)
- 3 Tbsps 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
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.
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