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Shells with Gorgonzola

Source: Fine Cooking - Issue No. 23
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Rating: 1.5   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  25 Minutes
  Serves four as a side dish.
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 oz. medium pasta shells
1/2 cup heavy cream
1 tablespoon dry sherry (optional)
6 oz. gorgonzola, crumbled; 1 ounce reserved
Freshly ground black pepper
1 slice stale bread, coarsely chopped
1/4 cup chopped toasted walnuts
Shells with Gorgonzola Recipe at
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 Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves four as a side dish.
Calories: 522
Fat. Total: 29g
Fiber: 2g
Carbohydrates, Total: 48g
Sodium: 474mg
% Cal. from Fat: 50%
Cholesterol: 86mg
Protein: 19g
Spotlight Recipe Review See all 2 reviews »

Rating: 1
by: Elizabeth, NY Reviewed: 10/12/2009
Wonderfully rich!
Although I haven't tried this specific recipe, it is nearly identical to a blue cheese pasta sauce that I have made for years. I have used gorgonzola and Stilton cheeses, and both are wonderful, but very rich. A little goes a long way! Although I've lightened up the original recipe with non-fat half and half in place of the heavy cream, it's still excellent. I often serve it over spaghetti squash. It seems a bit less decadent that way.
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