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Add a photoServings: 8
Ingredients
- 2Â 1/2 Tbsp. Butter
- 1/2 c. French bread crumbs, fresh
- 1Â 1/4 c. Whole lowfat milk
- 1/2 c. Whipping cream
- 1 Tbsp. All-purpose flour
- 12 ounce Gorgonzola cheese, crumbled
- 1 lb Rigatoni or possibly penne pasta
- 1/4 c. Grated parmesan cheese
Directions
- Preheat oven to 400F. Butter 9x13" baking dish. Heat 1/2T butter in small nonstick skillet over med heat. Add in breadcrumbs and stir till golden brown, about 4 minutes. Remove skillet from heat. Bring lowfat milk and cream to simmer in med saucepan. Remove from heat. Heat remaining 2T butter in another med saucepan over low heat. Add in flour; stir 2 minutes. Whisk in lowfat milk mix. Whisk till slightly thickened, about 4 minutes. Add in gorgonzola and whisk till cheese melts and sauce is almost smooth. Set aside. Cook pasta in large pot of boiling salted water till just tender but still hard to bite. Drain.
- Return pasta to pot. Add in gorgonzola sauce and toss to coat pasta. Season pasta to taste with salt and pepper. Transfer to prepared baking dish.
- Sprinkle with grated parmesan cheese and breadcrumbs. Bake pasta and sauce till sauce bubbles, about 25 minutes. Let stand 5 minutes and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 8 servings | |
| Calories 485 | |
| Calories from Fat 193 | 40% |
| Total Fat 21.95g | 27% |
| Saturated Fat 13.44g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 737mg | 31% |
| Potassium 315mg | 9% |
| Total Carbs 51.0g | 14% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.19g | 3% |
| Protein 20.12g | 32% |
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