Conchiglioni Stuffed With Vegetables & Goat Milk Feta With B
70 mins (prep 30, cooking 40)
18 ingredients
4 servings
This is a lovely fresh dish. It does take quite some time to dice the vegetables (if you are a bit slow, like me) but it is well worth the effort.

Categories:  pasta,-rice-and-grains , pasta-shells , seasonal , comfort-food , taste~mood , <-4-hours , pasta , appetizer , time-to-make , weeknight , main-dish , summer , vegetarian , vegetable ,
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Serving Size (407.86 g)
Servings 4
Amount per Serving
Calories 417.18 Calories from Fat 63.54
% Daily Value *
Total Fat 7.06g 43.47%
Saturated Fat 2.99g 59.83%
Trans Fat 0.01g %
Cholesterol 78.75mg 105.0%
Sodium 510.66mg 85.11%
Total Carbohydrate 51.55g 68.74%
Dietary Fiber 1.86 g 29.7%
Sugars 41.09 g %
Protein 36.94g 295.55%
Vitamin A 912.01IU% Vitamin C 33.28mg%
Calcium 769.35mg% Iron 2.67mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
yellow pepper, pesto sauce, salt and pepper, fresh basil, shell pasta, large