Creamy Gorgonzola and ricotta stuffed shells are baked in a roasted red pepper sauce with crunchy walnuts and melted Parmesan.
16 jumbo pasta shells (shells should be about 2 inches long)
1 (5 oz. container) crumbled Gorgonzola cheese
1 cup ricotta cheese
1 egg yolk
¾ cup California walnuts, toasted and finely chopped
1/2 cup roasted red peppers, drained
1 ½ tablespoons butter
1 ½ tablespoons all-purpose flour
1 large clove garlic, minced
¾ cup low-fat milk
2 tablespoons dry white wine
¼ cup grated Parmesan cheese
Preheat oven to 350°F. Cook shells in boiling water for 8 minutes; drain in a colander and set aside.
To prepare filling, place Gorgonzola, ricotta and egg yolk in a food processor and puree until smooth. Transfer to a medium bowl and stir in walnuts.
To prepare the sauce, puree roasted red peppers in a food processor until smooth.
Melt butter in a medium saucepan over medium heat. Add flour and garlic and cook, whisking constantly, for 1 minute. Add milk and whisk until smooth.
Bring to a boil, whisking frequently, then whisk in wine and red pepper puree. Reduce heat and simmer for 5 minutes, stirring frequently. Stir in Parmesan, then season with salt and pepper.
Coat a 9-inch square baking dish lightly with nonstick cooking spray. Spread half the sauce over the bottom of prepared baking dish.
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