Gorgonzola can range in flavor from mild to extremely powerful. Because cooking diminishes the flavor of the cheese, it doesn't overpower this dish. Instead, it lends just the right bite to this hearty pasta side dish to make it an excellent accompaniment to a grilled steak.
12 ounces uncooked rigatoni (tube-shaped pasta)
1/3 cup all-purpose flour
2 cups fat-free milk
1 1/2 cups fat-free half-and-half
1 teaspoon butter
10 garlic cloves, finely chopped
1 cup (4 ounces) crumbed Gorgonzola cheese, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup grated Romano cheese
How to Make It
Preheat oven to 425°.
Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, place flour in a medium bowl. Gradually add milk and half-and-half, stirring with a whisk until well blended. Melt butter in a large saucepan over medium heat. Add garlic; sauté 1 minute or until golden brown. Add milk mixture, and bring to a boil, stirring frequently with whisk. Stir in 1/2 cup Gorgonzola cheese, salt, and pepper. Reduce heat, and simmer, uncovered, 2 minutes or until cheese melts.
Drain pasta, and return to pan. Add Gorgonzola sauce and Romano cheese; toss gently to coat. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray; sprinkle with remaining 1/2 cup Gorgonzola cheese. Bake, uncovered, at 425° for 27 minutes or until bubbly and lightly browned.
Oxmoor House Healthy Eating Collection
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