Pasta Shells With Gorgonzola Cheese Sauce

Total Time
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


  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

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.

Janni402 April 28, 2009

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.

DuChick January 16, 2009

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.

iris5555 March 18, 2008