Garlicky Rigatoni with Gorgonzola |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Prep: 13 minutes; Cook: 43 minutes Ingredients:
12 ounces uncooked rigatoni (tube-shaped pasta) |
1/3 cup all-purpose flour |
2 cups fat-free milk |
1 1/2 cups fat-free half-and-half |
1 teaspoon butter |
10 garlic cloves, finely chopped |
1 cup (4 ounces) crumbed gorgonzola cheese, divided |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/3 cup grated romano cheese |
cooking spray |
Directions:
1. Preheat oven to 425°.
2. Cook pasta according to package directions, omitting salt and fat.
3. While pasta cooks, place flour in a medium bowl. Gradually add milk and half-and-half, stirring with a whisk until well blended. Melt butter in a large saucepan over medium heat. Add garlic; sauté 1 minute or until golden brown. Add milk mixture, and bring to a boil, stirring frequently with whisk. Stir in 1/2 cup Gorgonzola cheese, salt, and pepper. Reduce heat, and simmer, uncovered, 2 minutes or until cheese melts.
4. Drain pasta, and return to pan. Add Gorgonzola sauce and Romano cheese; toss gently to coat. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray; sprinkle with remaining 1/2 cup Gorgonzola cheese. Bake, uncovered, at 425° for 27 minutes or until bubbly and lightly browned.
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