Spinach Gorgonzola Walnut Shells With Parmesan Cream Recipes

CREAMY GORGONZOLA SPINACH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.
• Drain fusilli and toss with sauce. Serve immediately.

GORGONZOLA PASTA WITH SPINACH AND WALNUTS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, toast the walnuts in a large skillet over medium heat, shaking the pan occasionally, until golden brown, 3 to 5 minutes. Remove the walnuts to a cutting board (reserve the skillet) and let cool slightly, then very finely chop.
• In the last 2 minutes of cooking the pasta, add the butter to the skillet and melt over medium heat. Add the spinach, cover and cook until wilted, 1 to 2 minutes. Add the cooked pasta, gorgonzola, Parmesan, 1/2 teaspoon each salt and pepper and 1/2 cup of the reserved cooking water to the skillet. Toss until the cheese is melted and the pasta is evenly coated in the sauce. Add more pasta water as needed; season with salt.
• Divide the pasta among shallow bowls and top with the walnuts. Drizzle any remaining sauce in the skillet on top.

SPINACH AND GORGONZOLA CHEESE BALL

Steps:

• Stir together cream cheese and spinach in a large bowl; mix well. Gently fold in Gorgonzola crumbles. Shape cheese mixture into a ball. Roll cheese ball in slivered almonds. Wrap well; chill until firm, about 1 hour.

CREAMY POLENTA WITH GORGONZOLA AND SPINACH

Steps:

• Bring first 3 ingredients to boil in large saucepan. Gradually whisk in polenta. Reduce heat and simmer until mixture thickens, stirring often, about 10 minutes. Add spinach and stir until wilted, about 2 minutes. Add cream and simmer until almost absorbed and polenta thickens, about 5 minutes. Add cheese and parsley; stir until cheese melts. Season to taste with salt and pepper. Transfer to bowl and serve.
• Sold at Italian markets, natural foods stores, and some supermarkets.

SPINACH GORGONZOLA WALNUT SHELLS WITH PARMESAN CREAM

Steps:

• Heat oven to 350º. Spray a 13x9 baking dish with cooking spray.
• Cook pasta shells to desired doneness as directed on package.
• Meanwhile, squeeze spinach to remove moisture.
• In food processor or blender, combine spinach, ricotta, gorgonzola, walnuts, 1 garlic clove and egg.
• Process 30-45 seconds in food processor (1-2 minutes in blender) or until well mixed.
• In large saucepan, melt butter over medium heat. Add minced garlic clove and stir 1 minute or until tender.
• Stir in flour, salt and pepper; cook and stir until bubbly.
• Gradually add half-and-half, stirring constantly with wire whisk.
• Cook and stir 5-6 minutes or until mixture comes to a boil.
• Stir in parmesan cheese; pour sauce into baking dish.
• Drain pasta shells; rinse with hot water. Drain well.
• Spoon about 1-1/2 tablespoons filling into each pasta shell.
• Arrange stuffed shells in single layer over sauce. Cover tightly with foil.
• Bake at 350º for 20-25 minutes or until thoroughly heated and sauce is bubbly.
• To serve, spoon sauce over stuffed shells.