PASTA SHELLS STUFFED WITH GORGONZOLA AND HAZELNUTS

1 (12 ounce) box jumbo pasta shells
FOR THE STUFFING:
1 tablespoon olive oil
6 cloves garlic, minced
1 (10 ounce) box frozen spinach, defrosted and gently squeezed of excess water
1 pound part-skim ricotta cheese
1/4 pound gorgonzola cheese
1 pound part-skim grated mozzarella, divided use
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 egg
2 tablespoons milk
4 ounces hazelnuts (walnuts can be substituted)
TO ASSEMBLE:
1 (26 ounce) jar tomato sauce
1 cup grated Parmesan cheese

Cook pasta in boiling water according to direction on package. Rinse under cold water and drain well. Set aside.

TO MAKE THE STUFFING:
In a medium-size saute pan, warm oil. Add garlic and cook over a low heat for about 2 minutes. Add spinach and saute until all excess moisture is cooked out, about 3 to 5 minutes. Place spinach in a large bowl.

Add ricotta, gorgonzola and half of the mozzarella to spinach in bowl and combine well. Add salt, pepper, egg and milk, and blend all ingredients.

Preheat oven to 350 degrees F.

Place nuts on a baking sheet and roast 6 to 8 minutes, shaking pan occasionally, until fragrant. Remove from baking sheet and allow to cool on plate. When cool, roughly chop by hand or in a food processor. Set aside.

Coat a 9-by-13-inch pan with vegetable oil spray. Thinly coat the bottom of the pan with 2 to 3 cups of the tomato sauce, depending upon how saucy you want the final dish to be.

With a soup spoon, fill pasta shells with spinach and cheese stuffing. As shells are filled, place in prepared pan, open side up. Top with remaining mozzarella and the Parmesan cheese. Sprinkle with chopped nuts.

Bake for 40 to 45 minutes, until bubbly and golden.

Makes 4 servings
Source: The Best of Home Cooking with Amy Coleman by Amy Coleman