Pasta Shells With Gorgonzola Cheese Sauce

Total Time
15mins
Prep 0 mins
Cook 15 mins

Here's a recipe that DH and I love. It makes a delicious, work-night meal and is great with a green salad dressed in a simple vinaigrette, or as a side dish with a grilled steak. The original recipe calls for salt but with the cheeses you probably won't need it - taste first, then add it if you like.

Ingredients Nutrition

Directions

  1. In a large pot of boiling water, cook the pasta for 10 minutes, or until al dente.
  2. Meanwhile, in a small saucepan, gently heat the Gorgonzola, milk and butter.
  3. Stir with a wooden spoon to make a smooth sauce; stir in the cream and add salt if necessary.
  4. Drain the pasta, shaking to remove excess water.
  5. Combine the hot pasta and hot sauce in a large serving bowl, tossing until the pasta is well coated.
  6. Serve immediately with grated Parmesan.
Most Helpful

4 5

Made this tonite for a meatless meal & it was delicious. I used campanelle macaroni & added some broccoli florets. Made exactly as directed except I added a little extra cream to cut the sharpness of the gorgonzola & a couple of grinds of pepper. I, too, omitted the salt. Will assuredly make again.

4 5

Such a creamy and rich recipe! I served this with pork medallions and it's a nice side dish. I'm not sure we're big gorgonzola fans, but had to give this a try since I was given a package of this cheese by a friend. No salt needed here. I think this would be great with other types of cheeses, too. If you love gorgonzola, you'll love this! Made for Potluck Tag.

5 5

This was so deliciously rich. I used a gorgonzola dolce and the sauce was thick enough that I didn't need to add cream. There was also sufficient salt in the gorgonzola, so didn't need to add more salt either.