Spinach Gorgonzola Walnut Shells With Parmesan Cream

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From pillsbury, an elegant dish!!!

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Steps

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Heat oven to 350.

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Spray a 13x9 baking dish with cooking spray.

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Cook pasta shells to desired doneness as directed on package.

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Meanwhile , squeeze spinach to remove moisture.

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In food processor or blender , combine spinach , ricotta , gorgonzola , walnuts , 1 garlic clove and egg.

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Process 30-45 seconds in food processor or until well mixed.

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In large saucepan , melt butter over medium heat.

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Add minced garlic clove and stir 1 minute or until tender.

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Stir in flour , salt and pepper.

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Cook and stir until bubbly.

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Gradually add half-and-half , stirring constantly with wire whisk.

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Cook and stir 5-6 minutes or until mixture comes to a boil.

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Stir in parmesan cheese.

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Pour sauce into baking dish.

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Drain pasta shells.

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Rinse with hot water.

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Drain well.

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Spoon about 1-1 / 2 tablespoons filling into each pasta shell.

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Arrange stuffed shells in single layer over sauce.

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Cover tightly with foil.

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Bake at 350 for 20-25 minutes or until thoroughly heated and sauce is bubbly.

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To serve , spoo.

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Ingredients

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pasta shells, frozen spinach, light ricotta cheese, gorgonzola, walnuts, garlic clove, egg, butter, flour, salt, white pepper, half & half light cream, parmesan cheese