Conchiglioni Stuffed with Tuna and Carré FraisTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:226.8 kcal
Proteins:15.8 g
Fats:15.3 g
Carbohydrate:6.8 g
Fibers:1.4 g
Sugar:1.3 g
Cholesterol:63 mg
Sodium:389.6 mg
Calcium:98.8 mg
Energy:3374 kcal
Proteins:235.7 g
Fats:226.9 g
Carbohydrate:101.3 g
Fibers:21.2 g
Sugar:19.5 g
Cholesterol:937 mg
Sodium:5796 mg
Calcium:1469.2 mg
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INGREDIENTS
For 1 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
.
100
g
Carré frais or other fresh cheese
500
g
conchiglioni or big shell pasta
400
g
canned tuna
3
shallots
1
bunch of thyme
300
ml
tomato coulis
15
ml
olive oil
salt
METHOD
- Preheat the oven to 200 °C / 400 °F.
- Cook the conchiglioni in a pot of boiling salted water for 2 minutes. Refresh immediately in cold water to stop the cooking; drain.
- Peel and chop the shallots. In a saucepan over low heat, cook them for 3 minutes in the olive oil until softened.
- Add half the tomato coulis, the thyme leaves, crumbled cheese and flaked tuna. Combine everything and simmer over low heat for 5 minutes.
- Using a spoon, carefully stuff the conchiglioni with the filling.
- Pour the rest of the tomato coulis into a baking dish and place the conchiglioni on top.
- Bake in the oven for 20 minutes. Serve hot.
