- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 218.45 (Kcal)
- Carbohydrates 17.61 (g) of which sugars 2.29 (g)
- Proteins 10.06 (g)
- Fat 12.45 (g) of which saturated 5.17 (g)of which unsaturated 2.64 (g)
- Fibers 0.73 (g)
- Sodium 310.72 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Tips and Variations
– Besides using shells, this recipe can also be made with lumaconi, which is a very similar pasta shape. Alternatively, you can also prepare delicious cannelloni using the same filling and procedure. The only difference is that cannelloni are not boiled, but filled raw and then placed, once filled, in the baking tray.
The filling used in this recipe can also be used to season lasagna.
– As for the type of sausage to use, you can choose the one you like best: classic sausage or, for a more intense flavor, Norcia sausage (or verzini).
– For a bolder flavor, you can replace grated parmesan with grated pecorino romano: in this case, however, pay attention to the salt you add to the recipe, because pecorino is much saltier than parmesan.
