Spinach Gorgonzola Walnut Shells with Parmesan Cream
Indulge in the rich, creamy decadence of Spinach Gorgonzola Walnut Shells with Parmesan Cream—a gourmet pasta dish that brings bold flavors and elegant textures to your table. This recipe features perfectly al dente jumbo pasta shells generously stuffed with a savory blend of fresh sautéed spinach, creamy ricotta, tangy gorgonzola, and crunchy toasted walnuts. The stuffed shells are nestled in a luscious homemade Parmesan cream sauce, enriched with hints of garlic and nutmeg for a luxurious finish. Baked to golden, bubbly perfection, each bite boasts a delightful balance of creaminess, nuttiness, and cheesy sophistication. Perfect for cozy dinners or special occasions, this elegant dish is both comforting and impressive. Pair with a crisp green salad or a glass of white wine for a truly unforgettable meal.
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Recipe Information
Ingredients
- 12 pieces jumbo pasta shells
- 4 cups fresh spinach
- 4 ounces gorgonzola cheese
- 0.5 cup toasted walnuts
- 1 cup ricotta cheese
- 1 large egg
- 2 cloves garlic
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup Parmesan cheese
- 1 tablespoon olive oil
- 0.125 teaspoon nutmeg
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells until al dente according to the package instructions. Drain, rinse with cold water, and set aside to cool.
Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant. Add the spinach and cook until wilted. Remove from heat and let cool slightly.
In a mixing bowl, combine the cooked spinach, gorgonzola cheese, ricotta cheese, toasted walnuts, and the egg. Mix thoroughly and season with salt and black pepper to taste. Set aside as the filling.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes until lightly golden, making a roux.
Gradually pour in the milk while whisking constantly to prevent lumps. Continue cooking until the sauce thickens, about 4-5 minutes. Stir in the Parmesan cheese, nutmeg, and season with salt and pepper to taste. Remove from heat.
Preheat your oven to 375°F (190°C).
Lightly grease a baking dish with olive oil or butter. Spread half of the Parmesan cream sauce across the bottom of the dish.
Stuff each cooked pasta shell with about 1-2 tablespoons of the spinach-gorgonzola filling, and arrange them seam-side up in the baking dish.
Pour the remaining Parmesan cream sauce over the stuffed shells, ensuring the shells are evenly coated.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
Remove from the oven and let the dish rest for 5 minutes before serving. Garnish with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1214 mg | 53% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 7.2 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 696 mg | 54% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 381 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
