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Gorgonzola & Walnut Stuffed Shells

Gorgonzola & Walnut Stuffed Shells
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 5 ounces Gorgonzola cheese
  • 5 ounces ricotta cheese
  • 1 Egg Yolk
  • 3/4 cup finely chopped, toasted California walnutsSAUCE
  • 1 cup canned, roasted red peppers, drained
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 large garlic cloves, minced
  • 1 3/4
  • 1/4 cup Dry white wine
  • 1/2 cup Parmesan Cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese



1 Preheat oven to 350°F.

2 Put a large pot of salted water (for pasta shells) on high heat and bring to a boil.

3 MAKE THE FILLING: Combine the Gorgonzola and ricotta cheese with the egg yolk in a food processor fitted with a metal blade. Blend until smooth.

4 Add walnuts and process in on/off spurts junt until blended.

5 Scrape filling into a large bowl and set aside while you make the sauce.

6 MAKE THE SAUCE: Puree the roasted red peppers in the food processor until smooth. Set aside.

7 Melt the butter in a medium saucepan over moderate heat. Add flour and garlic and cook, whisking constantly, for about 1 minute.

8 Add milk and whisk until smooth.

9 Bring to a boil, whisking frequently, then blend in wine and red pepper puree.

10 Reduce heat and simmer for about 5 minutes, stirring frequently. Stir in cheese, then season with salt and pepper. Set aside.

Source: Chef Hank Winkle and California