Main Course: Gorgonzola and Walnut Stuffed Shells

Adapted from a recipe on the website walnuts.org

18 large (about 2") dry pasta shells

1 large red bell pepper

1 c. walnuts, chopped

3 oz. Gorgonzola cheese

7 oz. reduced fat Ricotta cheese

1 egg yolk

1/4 c. parsley, minced, 1 Tbs. reserved

3 Tbs. butter

3 Tbs. all purpose flour

2 large cloves garlic, minced

2 c. low fat milk

3/4 c. Parmesan cheese, grated

salt, pepper to taste

1. Preheat oven to 350 degrees F.

2. Boil pasta shells in ample salted water until just short of fully cooked, about 9 to 10 minutes. Drain and place open side down on a kitchen towel.

3. Wash bell pepper, slice off top, clean out seeds and ribs and slice in half lengthwise.  Place pepper halves skin up on a baking tray lined with aluminum foil.  Press down to flatten, then broil until skins are uniformly blistered and charred, about 10 minutes.  Remove from broiler, and fold edges of foil around peppers to form a pouch.  Allow peppers to steam in pouch until they are cool.  Open pouch, remove and discard skins.  Puree pepper flesh in a food processor and set aside.

4. Place walnuts on a baking tray in a single layer and toast in oven, checking frequently for doneness, until they are slightly darkened and fragrant, about 5 to 8 minutes.  

5. Make filling by combining Gorgonzola, ricotta and egg in a food processor until smooth.  Add 3/4 c. walnuts and all parsley except 1 Tbs., and pulse until combined.

6. Make sauce by melting butter over medium heat and adding garlic and flour.  Cook, stirring, until garlic no longer smells raw, about 2 minutes.  Add milk and allow to heat to just below the boil, stirring frequently.  Reduce heat slightly and continue to cook, stirring occasionally until sauce has thickened, about 5 minutes.  Remove from heat and stir in pureed bell pepper and 1/2 c. Parmesan cheese.  Add salt and pepper to taste.

7. Spray a 9" square baking dish with cooking spray and spread half of red pepper sauce in dish.

8. Fill each shell with approximately 1 Tbs. of filling and place, filled side up, into dish.  When all shells have been filled, cover with remaining sauce and remaining 1/4 c. Parmesan cheese.

9. Cover dish with foil and bake 25 minutes.  Uncover and bake 5 to 10 minutes more, until sauce is bubbling.

10. Serve topped with reserved 1/4 c. toasted walnuts and 1 Tbs. parsley.