Gorgonzola, an Italian blue cheese, gives this grown-up mac and cheese dish pungent flavor. If you'd like to make it more family-friendly, substitute your favorite blue or other creamy cheese. You can also substitute penne or rigatoni for ziti.
Prep Time: 40 minutes
Yield: 2 servings (serving size: 1 1/4 cups)
- 4 ounces uncooked ziti
- 1/2 teaspoon extra-virgin olive oil
- 1 cup cherry tomatoes, halved
- 1/4 teaspoon salt
- 1/8 teaspoon crushed red pepper
- 1 garlic clove, minced
- 6 tablespoons half-and-half
- 3 tablespoons Gorgonzola cheese, crumbled
- 1 cup fresh spinach
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Heat extra-virgin olive oil in a large nonstick skillet over medium heat. Add cherry tomatoes, salt, crushed red pepper, and minced garlic to pan; cook 1 minute, stirring occasionally. Stir in half-and-half and Gorgonzola cheese; cook 2 minutes or until slightly thick, stirring constantly. Stir in spinach and pasta; cook 1 minute or until spinach wilts, tossing occasionally.
- Calories: 335 (28% from fat)
- Fat: 10.4g (sat 5.9g,mono 2.4g,poly 0.4g)
- Protein: 12.3g
- Carbohydrate: 49.9g
- Fiber: 3.6g
- Cholesterol: 26mg
- Iron: 2.6mg
- Sodium: 485mg
- Calcium: 129mg
This dish was delicious! Bob said it tastes like it belongs at Olive Garden. Don’t be afraid of the Gorgonzola, it made a smooth cream sauce, not pungent or strong at all. I used Rigatoni (couldn’t find any ziti at our store). We had extra people over, so I tripled the recipe and it easily fed 6 adults and 2 kids. Serve it with breadsticks and salad for a complete meal.