• Preheat oven to 350°F.
• Put a large pot of salted water (for pasta shells) on high heat and bring to a boil.

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.
• Add walnuts and process in on/off spurts junt until blended.
• Scrape filling into a large bowl and set aside while you make the sauce.

MAKE THE SAUCE

• Puree the roasted red peppers in the food processor until smooth. Set aside.
• Melt the butter in a medium saucepan over moderate heat. Add flour and garlic and cook, whisking constantly, for about 1 minute.
• Add milk and whisk until smooth.
• Bring to a boil, whisking frequently, then blend in wine and red pepper puree.
• Reduce heat and simmer for about 5 minutes, stirring frequently. Stir in cheese, then season with salt and pepper. Set aside.
• Cook the pasta: drop pasta shells into boiling, salted water and cook until they are barely tender, about 9 to 10 minutes. Drain in a colander, rinse with cold water, then place, open side down, on paper towels to drain.
• Assemble and bake the shells: get out a 9″x12″ oval or 9″ square baking dish just large enough to hold the stuffed shells in one layer.
• Coat baking dish with nonstick cooking spray. Spread half the red pepper sauce over the bottom of the baking dish. Spoon a generous tablespoon of filling into each pasta shell and place, filled side up, in the baking dish.
• Fill all shells, then spoon remaining sauce over filled shells and sprinkle with Parmesan cheese.
• Cover with foil and bake about 25 minutes. Uncover and bake 5 to 10 minutes more, until sauce is bubbling and cheese is melted. Let stand 5 minutes before serving.
• Source: Chef Hank Winkle and California