Rigatoni with Gorgonzola Cheese (Timballo Al Gorgonzola)

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Try this Rigatoni with Gorgonzola Cheese (Timballo Al Gorgonzola) recipe, or contribute your own.


1 tb All-purpose flour
1 1/4 c Whole Milk
1/4 c Grated Parmesan cheese
1 lb Rigatoni or penne pasta
1/2 c French bread crumbs, fresh
1/2 c Whipping cream
12 oz Gorgonzola cheese, crumbled
2 1/2 tb Butter

Original recipe makes 8 Servings



Preheat oven to 400F. Butter 9x13" baking dish. Melt 1/2T butter in small nonstick skillet over med heat. Add breadcrumbs and stir until golden, about 4 min. Remove skillet from heat. Bring milk and cream to simmer in med saucepan. Remove from heat. Melt remaining 2T butter in another med saucepan over low heat. Add flour; stir 2 min. Whisk in milk mixture. Whisk until slightly thickened, about 4 min. Add gorgonzola and whisk until cheese melts and sauce is almost smooth. Set aside. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add gorgonzola sauce and toss to coat pasta. Season pasta to taste with salt and pepper. Transfer to prepared baking dish. Sprinkle with grated parmesan cheese and breadcrumbs. Bake pasta and sauce until sauce bubbles, about 25 min. Let stand 5 min and serve. Recipe by: Bon Appetit 5/97 Posted to MC-Recipe Digest V1 #612 by "terily@tenet.edu" on May 14, 1997

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Calories Per Serving: 224 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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