Pasta Shells With Gorgonzola Cheese Sauce

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.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 10  ounces pasta shells
• 6  ounces gorgonzola
• 4  tablespoons milk
• 2  tablespoons butter
• 3  tablespoons heavy cream
•  salt, to taste (you probably won't need it)
•  parmesan cheese, freshly grated, to taste

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.