Spinach Gorgonzola Walnut Shells With Parmesan Cream

Total Time: 1 hr Preparation Time: 35 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 15 large pasta shells
• 2 cups frozen spinach, thawed
• 3/4 cup light ricotta cheese
• 3/4 cup crumbled gorgonzola (or any blue cheese)
• 1/4 cup chopped walnuts
• 1 garlic clove, chopped
• 1 egg
• 2 tablespoons butter or 2 tablespoons margarine
• 1 garlic clove, minced
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups half & half light cream (or regular)
• 1/2 cup grated parmesan cheese

Recipe

• 1 heat oven to 350º. spray a 13x9 baking dish with cooking spray.
• 2 cook pasta shells to desired doneness as directed on package.
• 3 meanwhile, squeeze spinach to remove moisture.
• 4 in food processor or blender, combine spinach, ricotta, gorgonzola, walnuts, 1 garlic clove and egg.
• 5 process 30-45 seconds in food processor (1-2 minutes in blender) or until well mixed.
• 6 in large saucepan, melt butter over medium heat. add minced garlic clove and stir 1 minute or until tender.
• 7 stir in flour, salt and pepper; cook and stir until bubbly.
• 8 gradually add half-and-half, stirring constantly with wire whisk.
• 9 cook and stir 5-6 minutes or until mixture comes to a boil.
• 10 stir in parmesan cheese; pour sauce into baking dish.
• 11 drain pasta shells; rinse with hot water. drain well.
• 12 spoon about 1-1/2 tablespoons filling into each pasta shell.
• 13 arrange stuffed shells in single layer over sauce. cover tightly with foil.
• 14 bake at 350º for 20-25 minutes or until thoroughly heated and sauce is bubbly.
• 15 to serve, spoon sauce over stuffed shells.