Spinach Gorgonzola Walnut Shells With Parmesan Cream - cooking recipe

Ingredients

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 white pepper
2 cups half & half light cream (or regular)
1/2 cup grated parmesan cheese

Preparation

Heat oven to 350\u00b0. Spray a 13x9 baking dish with cooking spray.
Cook pasta shells to desired doneness as directed on package.
Meanwhile, squeeze spinach to remove moisture.
In food processor or blender, combine spinach, ricotta, gorgonzola, walnuts, 1 garlic clove and egg.
Process 30-45 seconds in food processor (1-2 minutes in blender) or until well mixed.
In large saucepan, melt butter over medium heat. Add minced garlic clove and stir 1 minute or until tender.
Stir in flour, salt and pepper; cook and stir until bubbly.
Gradually add half-and-half, stirring constantly with wire whisk.
Cook and stir 5-6 minutes or until mixture comes to a boil.
Stir in parmesan cheese; pour sauce into baking dish.
Drain pasta shells; rinse with hot water. Drain well.
Spoon about 1-1/2 tablespoons filling into each pasta shell.
Arrange stuffed shells in single layer over sauce. Cover tightly with foil.
Bake at 350\u00b0 for 20-25 minutes or until thoroughly heated and sauce is bubbly.
To serve, spoon sauce over stuffed shells.