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We especially like this one 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.
- 8 ounce medium pasta shells
- 1/2 cup heavy cream
- 1 tablespoon dry sherry (optional)
- 6 ounces gorgonzola, crumbled; 1 ounce 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 ounces 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 minutes. 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 ounce gorgonzola. If you like, brown the casserole under a broiler very close to the flame until crunchy and browned, about 2 minutes.
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
522 calories; 29g total fat; 86mg cholesterol; 474mg sodium; 48g carbohydrates; 2g fiber; 19g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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