Cellentani with Gorgonzola Cheese Sauce

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.

Rich, creamy blue cheese coats each piece of pasta in a pungeant sauce.

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.