Spinach Gorgonzola Walnut Shells With Parmesan Cream Recipe

Name: Spinach Gorgonzola Walnut Shells With Parmesan Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat oven to 350u00b0. 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 350u00b0 for 20-25 minutes or until thoroughly heated and sauce is bubbly.
15
To serve, spoon sauce over stuffed shells.

2173

kcal

Calories

Fat

307

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 15 large pasta shells, 2 cups frozen spinach, thawed, 3/4 cup light ricotta cheese, 3/4 cup crumbled gorgonzola (or any blue cheese), and more.

Yes, Spinach Gorgonzola Walnut Shells With Parmesan Cream falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach Gorgonzola Walnut Shells With Parmesan Cream

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