Penne Pasta Gratin with Gorgonzola

12:55 am on 20 June 2009

Ingredients

  • 150g Igor dolce gorgonzola
  • 50 g Igor picante gorgonzola
  • 350 g penne pasta
  • 4 tbsp milk
  • Cantarelli Parmigiano - Reggiano

Method

Melt both types of gorgonzola in a pan with 4 tbsp of milk without bringing to the boil.

In the meantime cook the penne pasta so that it is "al dente".

Put everthing into a pyrex dish, sprinkle with Parmigiano and grill for 5 minutes or until golden brown.
 
 

From Jesse Mulligan, 1–4pm

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