Recipes from Italy · by Silvana Nava
Baked Conchiglioni with Ricotta and Zucchini
NUTRITION · PER SERVING70M COOK
CAL 27%·PRO 47%
CARBS 64G47% OF CAL
3G FIBER0G ADDED0G INTRINSIC56G OTHER6G TOTAL SUGAR
FAT 21G34% OF CAL
9G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Large pasta shells stuffed with ricotta, zucchini, and ham, baked in béchamel and topped with Parmigiano. Creamy, delicate, and satisfying.
mainitalianpasta🍪 sheet pan🥧 baking dish🍲 stockpot🔥 oven
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 300 g conchiglioni pasta shells (- 10 oz)
- 2 medium zucchini
- 250 g ricotta cheese (- about 9 oz)
- 150 g cooked ham, diced (- 5 oz)
- 3 tablespoons grated Parmigiano Reggiano
- 200 g béchamel sauce (- about ¾ cup)
- salt (to taste)
- black pepper (to taste)
At a glance
PER SERVING · TIME 70M
CAL 27%·PRO 47%
CARBS 64G47% OF CAL
3G FIBER0G ADDED0G INTRINSIC56G OTHER6G TOTAL SUGAR
FAT 21G34% OF CAL
9G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1005mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 354mg
- Calcium
- 270mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1005MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.