RELATED RECIPES
Salmon Spinach Lasagna
Broccoli and Salmon Pasta
Stuffed Shells with Salmon and Black Beans
Add to Calendar
Add as Favorite
 
 
 
 
 
60 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
ricotta cheese (whole milk)
mozzarella cheese (whole milk)
gluten-free
(?)
Has gluten from:
conchiglie (dry)
kid friendly
has meat
has pasta
(?)
Has pasta from:
conchiglie (dry)
has seafood
(?)
Has seafood from:
smoked salmon
mediterranean
vegan
(?)
Not vegan due to:
conchiglie (dry)
ricotta cheese (whole milk)
mozzarella cheese (whole milk)
smoked salmon
vegetarian
(?)
Not vegetarian due to:
smoked salmon
pescatarian
paleo
(?)
Not paleo due to:
black bean
conchiglie (dry)
ricotta cheese (whole milk)
mozzarella cheese (whole milk)
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Fiber as 119% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 21.7% of RDA
• Calories: 66.2% of RDA
• Carbs: 74.4% of RDA
• Fat (total lipid): 48.3% of RDA
• Fiber: 119% of RDA
• Fructose: 1.1% of RDA
• Protein: 36.3% of RDA
• Sodium: 34.8% of RDA
• Sugar: 4.1% of RDA
• Vitamin A (IU): 61.1% of RDA
• Vitamin B6: 41.8% of RDA
• Vitamin C: 10.9% of RDA
• Iron: 2.9% of RDA
• Magnesium: 99.0% of RDA
• Manganese: 30.3% of RDA
• Niacin: 47.3% of RDA
• Potassium: 37.8% of RDA
• Zinc: 45.0% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
205
g
Calories
1324
 
Fiber
33.5
g
Iron
0.550
mg
Protein
40.8
g
Sodium
470
mg
Sugars
1.27
g
Fat (total lipid)
29.5
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1/2
cans
+
-
 
drained and rinsed.
 
1
box
+
-
 
also known as pasta shells.
 
1
cup
+
-
 
 
1 1/2
cups
+
-
 
(about 5 ounces) frozen chopped spinach, thawed and squeezed dry.
 
1
cup
+
-
 
 
1
package
+
-
 
about 4oz, chopped.
 
1
tbsp
+
-
 
 
1
whole
+
-
 
mashed, may need 2 depending on size.
 
Save Recipe
Recipe Short Name:
Add new ingredient
 
Report Substitution
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
 
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
 
PREPARATION
1.
Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil.
2.
Cook large pasta shells as directed on package. Drain once done.
3.
In a medium bowl, combine the salmon, ricotta, spinach, black beans, the mozzarella. Mash together with a large fork until thoroughly combined.
4.
Lightly coat a 13-by-9-inch baking dish with olive oil.
5.
Fill each shell with the cheese mixture and lay in the baking dish.
6.
Once all shells are filled (or mixture is gone), cover with foil and bake for 35 minutes.
7.
When shells are close to being done (the last 5 minutes), mash the avocado.
8.
Remove shells from the oven and let cool for 5 minutes. When ready to serve, spoon a small dollop of avocado on the plate, place the shell on top of the avocado, and drizzle with balsamic vinegar.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just substitute gluten-free conchiglie (dry) for conchiglie (dry).
2.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free conchiglie (dry) for conchiglie (dry).
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1324
Protein 40.8 g
Carbohydrates 205 g
Iron 0.55 mg
Fiber 33.5 g
Calcium 217 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
©2017-2021 foodious LLC
We use cookies to improve your experience on this site. To find out more, read our privacy policy.  Okay