Directions

1. Preheat oven to 350 degrees F. Cook pasta shells al dente according to the package instructions (usually about 12-15 minutes). Be sure to cook them slightly firm so they don’t break while stuffing. Drain the shells and reserve a quarter cup of pasta water for sauce.
2. In a large bowl, combine ricotta, spinach, onion salt, ground pepper, parmesan cheese and half of the Treasure Cave Mild Blue Cheese Wedge. Crumble wedge into the mixture. Mix until everything is well-incorporated.
3. Transfer filling to a piping bag or use a spoon to stuff the shells. Stuff each shell and place them in a lightly greased 9 by 13-inch baking dish.
4. In a saucepan over medium-low heat, combine Alfredo sauce, a quarter of the Treasure Cave Mild Blue Cheese Wedge and pasta water. Stir occasionally until cheese melts and sauce becomes creamy (about 5 minutes). Pour sauce evenly over stuffed shells.
5. Bake for 20 minutes or until lightly golden brown. Crumble the remaining portion of Treasure Cave Mild Blue Cheese Wedge over shells, then garnish with freshly chopped parsley.