Gorgonzola and Walnut Stuffed Shells

By California Walnuts
Total Time
1 Hr, 10 Mins
Serves
4
Serving Size
4 shells
Meal
Dinner
Course
Main

DESCRIPTION

Creamy Gorgonzola and ricotta stuffed shells are baked in a roasted red pepper sauce with crunchy walnuts and melted Parmesan.

Prep Time
25 Mins
Cook Time
45 Mins
Total Time
1 Hr, 10 Mins
Calories
630
Total Fat
35
Saturated Fat
15
Trans Fat
0
Cholesterol
107
Sodium
585
Carbohydrates
53
Dietary Fiber
3
Total Sugars
7
Protein
26
Vitamin D
0.65
Calcium
404
Iron
1.7
Potassium
330

Ingredients

  • 16 jumbo pasta shells (shells should be about 2 inches long)

Filling

  • 1 (5 oz. container) crumbled Gorgonzola cheese 
  • 1 cup ricotta cheese 
  • 1 egg yolk 
  • ¾ cup California walnuts, toasted and finely chopped 

Sauce

  • 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 

Preparation

  1. Preheat oven to 350°F. Cook shells in boiling water for 8 minutes; drain in a colander and set aside.
  2. 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.
  3. To prepare the sauce, puree roasted red peppers in a food processor until smooth.
  4. 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.
  5. 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.
  6. Coat a 9-inch square baking dish lightly with nonstick cooking spray. Spread half the sauce over the bottom of prepared baking dish.