Conchiglioni ripieni di pesce
Conchiglioni ripieni di pesce are large, shell-shaped pasta stuffed with a savory fish filling, a classic dish from Italian coastal cuisine. The pasta is typically filled with a mixture of minced fish (like cod or shrimp), breadcrumbs, herbs, and sometimes cheese, then baked in a light tomato or white sauce. It's a beloved main course in regions like Liguria and Campania, celebrating the Mediterranean's fresh seafood.
🍽️ Nutrition at a glance
This dish is a balanced source of protein and carbohydrates, with moderate fat depending on the sauce and filling. It provides key nutrients like omega-3 fatty acids from the fish, along with B vitamins and minerals such as selenium and phosphorus. A typical serving contains roughly 400-500 calories.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 28 g |
| Carbs | 52 g |
| Fat | 14 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 680 mg |
| Selenium | 32 mcg |
| Phosphorus | 280 mg |
| Vitamin B12 | 2.4 mcg |
| Niacin (B3) | 5.2 mg |
| Potassium | 340 mg |
| Magnesium | 45 mg |
| Iron | 2.8 mg |
| Zinc | 2.1 mg |
Per 4 large stuffed shells (approx. 280 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it showcases the Italian principle of 'cucina povera' (peasant cooking), transforming simple pasta and affordable fish into an elegant, satisfying meal. Nutritionally, the combination of fish and pasta offers a complete amino acid profile and sustained energy from complex carbs.
