Creamy Baked Gorgonzola Pasta with Walnuts

Baked Gorgonzola Pasta Gratin
Category: Main Dishes
Servings: 4

Ingredients:

Nutritional Information:

Instructions:

1. Cook the Pasta:
   Start by bringing a large pot of salted water to a boil. Add the cellentani pasta and cook until al dente, following the package instructions (usually about 8-10 minutes). Once cooked, drain the pasta and set aside.

2. Prepare the Gorgonzola Sauce:
   While the pasta cooks, cut the gorgonzola cheese into small chunks. In a large skillet, combine the gorgonzola with the whole milk. Set the pan over medium heat and cook for 2-3 minutes, stirring occasionally, until the cheese melts and transforms into a smooth, creamy sauce.

3. Combine Pasta and Sauce:
   Once the gorgonzola sauce is creamy and well-blended, add the drained pasta to the skillet. Toss the pasta in the sauce to ensure it’s evenly coated, allowing the creamy cheese mixture to envelop every piece of pasta.

4. Assemble the Gratin:
   Preheat your oven to the grill (broil) setting. Transfer the pasta mixture into a rectangular baking dish (about 26×18 cm). Sprinkle the top generously with grated Grana Padano cheese to add a delightful, savory finish.

5. Add Walnuts:
   Coarsely chop the walnut halves and sprinkle them over the top of the pasta. The walnuts will add a nice crunch and a subtle nutty flavor that pairs beautifully with the creamy gorgonzola.

6. Grill the Pasta:
   Place the baking dish in the oven and grill (broil) for 3-4 minutes, or until the top is golden and bubbly, with a slight crispiness from the Grana Padano and walnuts.

7. Serve:
   Once the pasta is beautifully gratinated, remove from the oven. Let it sit for a minute before serving to allow the flavors to settle. Your baked gorgonzola pasta gratin is ready to be enjoyed!

This indulgent dish combines the rich, creamy flavor of gorgonzola with the crunch of walnuts and the savory depth of Grana Padano. Perfect for a cozy dinner or as a special treat for your loved ones.