Bring a large pot of salted water to a boil, add the pasta, and cook until just tender following the packages 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, firstname.lastname@example.org <9-18-97> Recipe by: Mary Pult - Chef - Liberty Cafe Posted to MC-Recipe Digest V1 #789 by Lisa Minor
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|Serving Size: 1 Serving (99g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0.3mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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