Best Pasta Shells With Gorgonzola Cheese Sauce Recipes

TOMATO-GORGONZOLA SAUCE WITH PASTA SHELLS

Steps:

• Bring a pot of salted water to a boil for the shells.
• Cook shells according to package directions; drain and set aside.
• Heat oil in a large saute pan over medium heat. Add onion, pepper flakes, and black pepper; cook 3 minutes, or until onion is translucent. Add tomato paste and garlic; saute for 1 minute.
• Stir in tomatoes and vinegar. Bring to a boil and cook, uncovered, for 5 minutes, or until thickened.
• Add cream, simmer for 1 minute, then stir in cheese, basil, cooked shells, and salt.
• Serve immediately.

SPINACH GORGONZOLA WALNUT SHELLS WITH PARMESAN CREAM

Steps:

• Heat oven to 350º. Spray a 13x9 baking dish with cooking spray.
• Cook pasta shells to desired doneness as directed on package.
• Meanwhile, squeeze spinach to remove moisture.
• In food processor or blender, combine spinach, ricotta, gorgonzola, walnuts, 1 garlic clove and egg.
• Process 30-45 seconds in food processor (1-2 minutes in blender) or until well mixed.
• In large saucepan, melt butter over medium heat. Add minced garlic clove and stir 1 minute or until tender.
• Stir in flour, salt and pepper; cook and stir until bubbly.
• Gradually add half-and-half, stirring constantly with wire whisk.
• Cook and stir 5-6 minutes or until mixture comes to a boil.
• Stir in parmesan cheese; pour sauce into baking dish.
• Drain pasta shells; rinse with hot water. Drain well.
• Spoon about 1-1/2 tablespoons filling into each pasta shell.
• Arrange stuffed shells in single layer over sauce. Cover tightly with foil.
• Bake at 350º for 20-25 minutes or until thoroughly heated and sauce is bubbly.
• To serve, spoon sauce over stuffed shells.

GORGONZOLA PASTA WITH SPINACH AND WALNUTS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, toast the walnuts in a large skillet over medium heat, shaking the pan occasionally, until golden brown, 3 to 5 minutes. Remove the walnuts to a cutting board (reserve the skillet) and let cool slightly, then very finely chop.
• In the last 2 minutes of cooking the pasta, add the butter to the skillet and melt over medium heat. Add the spinach, cover and cook until wilted, 1 to 2 minutes. Add the cooked pasta, gorgonzola, Parmesan, 1/2 teaspoon each salt and pepper and 1/2 cup of the reserved cooking water to the skillet. Toss until the cheese is melted and the pasta is evenly coated in the sauce. Add more pasta water as needed; season with salt.
• Divide the pasta among shallow bowls and top with the walnuts. Drizzle any remaining sauce in the skillet on top.