Rich, creamy blue cheese coats each piece of pasta in a pungeant sauce.
Cellentani with Gorgonzola Cheese Sauce
Nutrition Facts
Serving Size 1
Servings Per Container 24
| Amount Per Serving | ||
|---|---|---|
| Calories 540 | Calories from Fat 225 | |
| % Daily Value* | ||
| Total Fat 25g | 38% | |
| Saturated Fat 14g | 70% | |
| Trans Fat 0g | ||
| Cholesterol 70mg | 23% | |
| Sodium 510mg | 21% | |
| Total Carbohydrate 62g | 21% | |
| Dietary Fiber 3g | 12% | |
| Sugars 1g | ||
| Protein 20g | 40% | |
| Vitamin A 15% | Vitamin C 0% | |
| Calcium 25% | Iron 15% | |
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.
CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.
4 pounds Barilla Cellentani
2 pounds gorgonzola cheese
2 quarts half-and-half
1/4 cup butter
1/4 cup extra-virgin olive oil
as needed salt
as needed pepper
Instructions
Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
For each serving, to order: Combine 1 2/3 ounces cheese and 1/3 cup half-and-half and warm until the cheese melts. Stir in 1/2 teaspoons butter and 1/2 teaspoon oil. Season with salt and pepper. Reheat 1 1/3 cups pasta in boiling salted water. Drain and add to the pan. Toss to coat the pasta. Plate.
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