Ingredients

20 -22 large dry pasta shells (about 6 ounces dry weight, each shell should be about 2" long)
FILLING
5 ounces Gorgonzola cheese
5 ounces Ricotta cheese
1 Egg yolk
3/4 cup Finely chopped, toasted California walnuts
SAUCE
1 cup Canned, roasted red peppers, drained
3 tablespoons Butter
3 tablespoons All-purpose flour
2 Large garlic cloves, minced
1 3/4 cup 2% milk
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

Description

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