Baked Pasta with Gorgonzola Gratin
- Vegetarian
- Energy Kcal 685
- Carbohydrates g 68.6
- of which sugars g 4.4
- Protein g 29.5
- Fats g 32.4
- of which saturated fat g 12.96
- Fiber g 2.8
- Cholesterol mg 67
- Sodium mg 546
- Difficulty: Very easy
- Prep time: 10 min
- Cook time: 10 min
- Serving: 4
- Cost: Very low
PRESENTATION
Straight from Lombardy, this gorgonzola gratin is a must-try for anyone who loves cheesy pasta dishes. Picture this: cellentani pasta, with its twisty little tubes, soaking up all that flavorful sauce. Then, baking to a golden, bubbly perfection on top. I mean, the real star here is gorgonzola. It's often hailed as the king of Italian blue cheeses with a strong, unmistakable aroma and taste. Add some crunchy walnuts, and you've got a baked pasta that's rich and creamy, with just the right amount of tangy bite. And look, Northern Italians adore this combination—especially since it's vegetarian, quick to prepare, and feels like a real treat when you pull it out of the oven. Which is great.
The beauty of this pasta au gratin is its versatility. Gorgonzola can be mild and soft or sharp and bold, depending on your choice. So, you can adjust the flavor to suit your mood. Some folks swap in blue cheese with sausage or go for a spinach and ricotta mix for a lighter version, but the classic gorgonzola gratin remains a favorite. Pretty much.
Thing is, the moist sauce seeps into every nook and cranny of the cellentani. That ensures each forkful is loaded with flavor. Even those who usually shy away from blue cheese find themselves returning for seconds—thanks to the nutty crunch and creamy sauce.
The best part? It's super easy to make. Perfect for busy weeknights or impressing friends with something a bit different. Seriously good. Next time you're in the mood for a cheesy pasta casserole, give this Northern Italian a go—it's simple, yet each bite offers a lot of excitement. Whether you're new to gorgonzola or a long-time fan, this dish promises a satisfying experience that's hard to resist. Enjoy the rich taste of Lombardy in every bite, and let the comforting flavors transport you straight to Italy's beautiful northern region.
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- INGREDIENTS
- Ingredients for a 10x7 inch baking dish
- Cellentani pasta 11.3 oz (320 g)
- Gorgonzola cheese 10.5 oz (300 g)
- Walnut kernels ½ cup (50 g)
- Whole milk ¼ cup (50 g)
- Grana Padano PDO cheese 1.8 oz (50 g) - grated
How to prepare Baked Pasta with Gorgonzola Gratin
To prepare the baked gorgonzola pasta, first cook the pasta al dente in a pot of boiling salted water. Take the gorgonzola, cut it into strips and then into chunks 1. In a pan, add the gorgonzola, pour in the milk to dilute the cheese and make it creamy 2 and stir with a whisk 3.
Cook over moderate heat for 2 or 3 minutes, until you obtain a smooth cream. Once the pasta is ready, drain it and transfer it to the pan with the sauce 4, mixing everything well 5. Place the pasta in a 10x7 inch rectangular baking dish and sprinkle it with plenty of Grana 6.
Roughly chop the walnuts 7 and distribute them over the pasta 8. Cook for 3-4 minutes in the oven in grill mode 9. Your baked gorgonzola pasta is ready to be served!