Stuffed Pasta Shells

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Stuffed Pasta Shells
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
716
calories
Calories

Healthy, because

Even smarter

Nutritional values

This Italian dish is delicious and a good source of nutrients such as lycopene from the tomatoes, an antioxidant which protects the cells from free radicals.

This recipe is also extremely variable. You can add ground beef to the sauce, stuff the shells with different vegetables, or even use a different sauce. The possibilities are endless! 

1 serving contains
(Percentage of daily recommendation)
Calorie716 kcal(34 %)
Protein30.36 g(31 %)
Fat25.16 g(22 %)
Carbohydrates100.35 g(67 %)
Sugar added0 g(0 %)
Roughage1.12 g(4 %)
Vitamin A94.85 mg(11,856 %)
Vitamin D0 μg(0 %)
Vitamin E1.09 mg(9 %)
Vitamin B₁0.52 mg(52 %)
Vitamin B₂0.33 mg(30 %)
Niacin14.44 mg(120 %)
Vitamin B₆0.39 mg(28 %)
Folate82.08 μg(27 %)
Pantothenic acid0.95 mg(16 %)
Biotin2.47 μg(5 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C10.78 mg(11 %)
Potassium502.65 mg(13 %)
Calcium360.74 mg(36 %)
Magnesium179.96 mg(60 %)
Iron5.75 mg(38 %)
Zinc4.39 mg(55 %)
Saturated fatty acids7.5 g
Cholesterol22.78 mg

Ingredients

for
4
Ingredients
12 large Conchiglie (shell pasta)
3 tablespoons olive oil
2 shallots (finely chopped)
2 cloves garlic (finely chopped)
1 stalk Celery (finely chopped)
1 splash dry white wine
2 cups canned tomatoes (chopped)
cayenne pepper
1 ½ cups fresh Mozzarella (fineley chopped)
1 tablespoon freshly chopped parsley
Garnish
parsley
How healthy are the main ingredients?
Mozzarellatomatoolive oilgarlicparsleyshallot
Preparation

Kitchen utensils

1 Pot, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Sieve, 1 Immersion blender, 1 deep bowl

Preparation steps

1.

Preheat the oven to 350F.

2.
Cook the conchiglie in salted water until al dente. Refresh in iced water and then drain.
3.
Grease an ovenproof dish with oil
4.
Sweat the shallots, garlic and celery in the remaining oil in a saute pan.
5.
Add the white wine and tomatoes, simmer for around 5 minutes, remove from the heat and season with salt and cayenne pepper.
6.
Fill the conchiglie with the tomato sauce and place in the ovenproof dish spooning any left over sauce into the spaces between the conchiglie.
7.
Scatter the mozzarella over the conchiglie and bake in the oven for around 20 minutes.
8.
Remove from the oven, scatter with chopped parsley and garnish with whole parsley leaves. Serve with Parmesan cheese, if desired.