Spinach Gorgonzola Walnut Shells With Parmesan Cream

From Pillsbury, an elegant dish!!

• Ready In: 1 hr
• Serves: 4-6

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

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.