Gorgonzola and Walnut Stuffed Shells
Description
Creamy Gorgonzola and ricotta stuffed shells are baked in a roasted red pepper sauce with crunchy walnuts and melted Parmesan.
Ingredients
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16 jumbo pasta shells (shells should be about 2 inches long)
Filling
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1 (5 oz. container) crumbled Gorgonzola cheese
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1 cup ricotta cheese
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1 egg yolk
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¾ cup California walnuts, toasted and finely chopped
Sauce
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1/2 cup roasted red peppers, drained
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1 ½ tablespoons butter
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1 ½ tablespoons all-purpose flour
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1 large clove garlic, minced
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¾ cup low-fat milk
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2 tablespoons dry white wine
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¼ cup grated Parmesan cheese
PREPARATION
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Preheat oven to 350°F. Cook shells in boiling water for 8 minutes; drain in a colander and set aside.
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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.
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To prepare the sauce, puree roasted red peppers in a food processor until smooth.
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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.
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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.
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Coat a 9-inch square baking dish lightly with nonstick cooking spray. Spread half the sauce over the bottom of prepared baking dish.
NUTRITION
- Calories: 630 cal
- Total Fat: 35 g
- Saturated Fat: 15 g
- Trans Fat: 0 g
- Cholesterol: 107 mg
- Sodium: 585 mg
- Carbohydrates: 53 g
- Dietary Fiber: 3 g
- Total Sugars: 7 g
- Protein: 26 g
- Vitamin D: 0.65 mcg
- Calcium: 404 mg
- Iron: 1.7 mg
- Potassium: 330 mg