Shells with gorgonzola

Yield: 4 Servings

Measure Ingredient
8 ounces Medium pasta shells;
½ cup Heavy cream;
1 tablespoon Dry sherry; (optional)
6 ounces Gorgonzola; cumbled; 1 oz reserved
\N \N Freshly ground black pepper
1 slice Stale bread coursely chopped
¼ cup Walnuts; chopped, toasted

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 min. 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 bread crumbs and nuts and sprinkle the topping over the pasta.

Dot iwth 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 min.

Notes: Can easily be doubled to serve as a main course. Formated by Lisa Minor, lisa@... <9-18-97>

Recipe by: Mary Pult - Chef - Liberty Cafe Posted to MC-Recipe Digest V1 #789 by Lisa Minor <lisa@...> on Sep 18, 97

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