Sundried Tomato & Gorgonzola Bake with Walnut Crumb Topping

Name: Sundried Tomato & Gorgonzola Bake with Walnut Crumb Topping
Prep time: 30 min
Cook time: 20 min
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

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

Topping

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

Instructions

Preheat the oven to 400 F (200 C)
Cook noodles according to package directions. Drain well. Keep pasta in the colander and toss with a small splash of vegetable oil (about 1 tsp (5 mL)). Set aside.
Whisk together milk and cornstarch. Set aside.
Over medium heat, heat oil in the same pot you cooked the pasta in. Cook onion until lightly brown, about 2 to 3 minutes.
Add dried herbs and spices and cook, stirring, until fragrant, about 30 seconds. Re-stir milk/cornstarch mixture and add to the pot, while stirring and scraping any bits from the bottom of the pot. Bring to a boil, and cook until the sauce has thickened, about two minutes. Once the sauce has thickened, remove from heat.
Stir in reserved noodles, 1 cup (250 mL) Parmigiano, Gorgonzola, sundried tomatoes, parsley, rosemary, and garlic. Stir until well combined.
Place mixture into a well-greased 9 X 13-inch baking dish.
Stir together topping ingredients and remaining ½ cup (125 mL) Parmigiano. Sprinkle mixture evenly over pasta.
Place in the center of the preheated oven and bake for about 20 minutes until topping is toasted and edges are bubbling.
Remove from the oven and let stand for about 10 minutes before serving.