Spinach Gorgonzola Walnut Shells With Parmesan Cream

Total Time
1hr
Prep 35 mins
Cook 25 mins

From Pillsbury, an elegant dish!!

Ingredients Nutrition

Directions

  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.
Most Helpful

4 5

This is a very rich dish! I made two individual servings and used arugula instead of spinach. I forgot to put the gorgonzola in the filling, so I just sprinkled it on top. Definately serve with bread to sop up the sauce!