Filled Giant Conchiglie
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
567
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 567 cal. | (27 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.5 mg | (121 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 739 mg | (18 %) | ||
| Calcium | 340 mg | (34 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 13.5 g | |||
| Uric acid | 370 mg | |||
| Cholesterol | 146 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 14 ozs Pasta shell
- 18 ozs Salmon fillet (diced)
- 3 Tbsps olive oil
- 1 ½ cups Ricotta cheese
- 3 Tbsps Crème fraiche
- ½ cup Parmesan (grated)
- ½ organic lemon (juiced and zest grated)
- 1 tsp thyme (chopped)
- 1 tsp oregano (chopped)
- thyme (to garnish)
Preparation
Kitchen utensils
1 Aluminum foil, 1 Cutting board, 1 Peeler, 1 Small knife, 1 Fine grater, 1 Tablespoon, 1 Non-stick pan, 1 Slotted spatula, 1 Teaspoon, 1 Salad spinner, 1 Sieve, 16 Toothpicks, 1 Small bowl, 1 Paper towel
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and grease a baking dish with oil.
2.
Cook the pasta in salt water until al dente. Quench and drain.
3.
Fry the salmon in 1 tbsp hot oil, season with salt and ground black pepper and remove from the pan.
4.
Mix together the ricotta, creme fraiche and 3 tbsp Parmesan. Stir in the lemon juice and zest and the herbs. Season with salt and ground black pepper. Carefully add the salmon.
5.
Fill the shells with the mixture and place them in the baking dish. Sprinkle with the remaining Parmesan and bake for about 10 minutes. Serve in bowls and garnish with thyme.
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