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Shells with Gorgonzola

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Serves four as a side dish.

This is especially good as a side dish to a beef filet, but if you want to serve it as a main course, you can easily double the recipe.

  • Kosher salt
  • 8 oz. medium pasta shells
  • 1/2 cup heavy cream
  • 1 Tbs. dry sherry (optional)
  • 6 oz. gorgonzola, crumbled; 1 oz. reserved
  • Freshly ground black pepper
  • 1 slice stale bread, coarsely chopped
  • 1/4 cup chopped toasted walnuts

Bring a large pot of salted water to a boil, add the pasta, and cook until just tender following the package’s directions. Meanwhile, combine the cream, sherry (if using), and 5 oz. of the gorgonzola in a medium saucepan and stir constantly over low heat until the cheese is almost melted, about 5 minutes. Drain the pasta when done, return it to its pot, and add the cheese sauce. Stir over medium-low heat until the sauce thickens slightly, about 2 min. Add pepper to taste. Pour the mixture into a shallow baking dish. Combine the breadcrumbs and nuts and sprinkle the topping over the pasta. Dot with the remaining 1 oz. gorgonzola. If you like, brown the casserole under a broiler very close to the flame until crunchy and browned, about 2 minutes.

nutrition information (per serving):
Calories (kcal): 540; Fat (g): 30; Fat Calories (kcal): 270; Saturated Fat (g): 16; Protein (g): 20; Monounsaturated Fat (g): 8; Carbohydrates (g): 47; Polyunsaturated Fat (g): 5; Sodium (mg): 820; Cholesterol (mg): 80; Fiber (g): 2;

Photo: Steve Hunter

I really enjoyed this pasta dish, but then I am a big fan of gorgonzola cheese. If you like big-impact gorgonzola flavor, you'll love this. If you like gorgonzola more as supporting flavor, this pasta might be too much. It's quite rich; too rich in my opinion to stand alone as a main course. It would be better as a side dish. I didn't use the stale bread or nuts, and it was great without it. Last thing- this recipe is quite easy.

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