Baked Gorgonzola Pasta Au Gratin

Baked gorgonzola pasta au gratin is a creamy and flavourful dish that combines the sweetness of the cheese with a crispy crust thanks to the au gratin.

Ingredients

• 350 g of short pasta (penne, rigatoni, or fusilli)
• 200 g of mild gorgonzola cheese
• 200 ml of heavy cream
• 50 g of grated parmesan cheese
• Salt and pepper to taste
• Butter for greasing the baking dish
• Breadcrumbs as required

Preparation

1. Preheat the oven to 180 °C (356 °F). Grease a baking dish with a bit of butter and sprinkle the bottom with breadcrumbs.
2. Bring a pot of salted water to a boil and cook the pasta until it is al dente. Drain and set aside.
3. Cut the gorgonzola into pieces and place it in a pan over low heat with the cream, stirring until the gorgonzola has completely melted and the sauce is smooth. Season with salt and pepper.
4. Add the cooked pasta to the gorgonzola sauce and mix well to evenly distribute the sauce.
5. Pour the mixture into the previously prepared baking dish, spread the grated parmesan on top, and if a crunchier crust is desired, add an additional layer of breadcrumbs.
6. Bake for about 15-20 minutes or until the surface is golden brown and crispy.
7. Let the pasta au gratin rest for a few minutes before serving.

Baked gorgonzola pasta au gratin is a classic Italian comfort food, perfect for cold days or when you crave something rich and hearty. This blend of flavours is a true delight for the palate, especially for cheese lovers.

Bon appétit!