Sundried Tomato & Gorgonzola Bake with Walnut Crumb Topping

Name: Sundried Tomato & Gorgonzola Bake with Walnut Crumb Topping
Total time: 50 min
Ingredients: 3 cups (750 mL) Italpasta Artisan Gemellii; 3 cups (750 mL) whole milk; 2 tbsp (30 mL) cornstarch; 1 tbsp (15 mL) vegetable oil; 1 onion (chopped); 2 tsp (10 mL) dried thyme leaves; 1/2 tsp (2 mL) salt; 1/4 tsp (1 mL) each of pepper and ground nutmeg; 1 1/2 cups (375 mL) grated Parmigiano cheese (divided); 1 cup (250 mL) crumbled Gorgonzola (approx 5 oz/150 g); 3/4 cup (175 mL) sliced sundried tomatoes; 1/2 cup (125 mL) chopped fresh parsley; 2 tbsp (30 mL) roughly chopped fresh rosemary; 3 cloves of garlic (minced); 1 1/2 cups (375mL) coarse breadcrumbs; 1 cup (250 mL) roughly chopped walnuts; 1/4 cup (60 mL) chopped fresh parsley; 3 tbsp (45 mL) melted butter; Finely grated zest of one lemon

www.italpasta.com

Sundried Tomato & Gorgonzola Bake with Walnut Crumb Topping Up your baked mac and cheese game with the addition of Gorgonzola, sundried tomatoes and fresh herbs. No doubt this gemelli pasta recipe...

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