Gorgonzola and Walnut Stuffed Shells

Preheat oven to 350°F. Cook shells in boiling water for 8 minutes; drain in a colander and set aside.

To prepare filling, place Gorgonzola, ricotta and egg yolk in a food processor and puree until smooth. Transfer to a medium bowl and stir in walnuts.

To prepare the sauce, puree roasted red peppers in a food processor until smooth.

Melt butter in a medium saucepan over medium heat. Add flour and garlic and cook, whisking constantly, for 1 minute. Add milk and whisk until smooth.

Bring to a boil, whisking frequently, then whisk in wine and red pepper puree. Reduce heat and simmer for 5 minutes, stirring frequently. Stir in Parmesan, then season with salt and pepper.

Coat a 9-inch square baking dish lightly with nonstick cooking spray. Spread half the sauce over the bottom of prepared baking dish.

Spoon a tablespoon of filling into each pasta shell and place, filled side up, in the baking dish; pour over the remaining sauce and sprinkle with Parmesan cheese.

Cover with foil and bake for 25 minutes. Uncover and bake for 10 minutes more or until sauce is bubbling throughout and cheese is melted. Let stand for 5 minutes before serving.