Cellentani With Gorgonzola Cheese Sauce

  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

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


  • 4 lbs. Barilla® Cellentani
  • 2 lbs. Gorgonzola cheese
  • 2 qt. half-and-half
  • 1/4 cup butter
  • 1/4 cup extra-virgin olive oil
  • As needed salt
  • As needed pepper


Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking.

Step 2

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.

Step 3

For each serving, to order: Combine 1 2/3 oz. cheese and 1/3 cup half-and-half and warm until the cheese melts. Stir in 1/2 tsp. butter and 1/2 tsp. 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.

Recipe Type: , Tags: , ,
Chef Recommended Cuts
  • Campanelle
  • Cellentani / Cavatappi
  • Rotini
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container 24

Amount Per Serving
Calories 540
Calories from Fat 225
% Daily Value*
Total Fat 25g
Saturated Fat 14g
Trans Fat 0g
Cholesterol 70mg
Sodium 510mg
Total Carbohydrate 62g
Dietary Fiber 3g
Sugars 1g
Protein 20g

Vitamin A 15%
Vitamin C 0%
Calcium 25%
Iron 15%
Allergy Information:
*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.