Gorgonzola Ziti
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 360.1
- Total Fat: 7.6 g
- Cholesterol: 25.6 mg
- Sodium: 748.0 mg
- Total Carbs: 50.2 g
- Dietary Fiber: 2.6 g
- Protein: 17.4 g
View full nutritional breakdown of Gorgonzola Ziti calories by ingredient
Introduction
From Landolakes.com From Landolakes.comNumber of Servings: 4
Ingredients
-
8 ounces (2 1/2 cups) uncooked dried ziti pasta
1/4 cup dried Italian bread crumbs
1/4 cup sliced green onions
1 tablespoon LAND O LAKES® Butter, melted
1/2 cup milk
4 ounces cream cheese, cubed
2 ounces (1/2 cup) Gorgonzola cheese, crumbled
1/4 teaspoon salt
**Nutritional Info based on all low/nonfat ingredients. Original Recipe Nutritional Info listed below.** :)
Directions
Cook pasta according to package directions. Drain.
Meanwhile, combine bread crumbs, 2 tablespoons green onions and butter in small bowl. Set aside.
Place remaining green onions, milk, cream cheese and Gorgonzola cheese in 12-inch nonstick skillet. Cook over medium-high heat, stirring occasionally, until cheese is melted (2 to 3 minutes). Remove from heat.
Add cooked pasta and salt; mix lightly. Sprinkle with bread crumb mixture. Serve immediately.
**Original Recipe Nutritional Info: Calories: 430, Fat: 19g, Cholesterol: 55mg, Sodium: 580mg, Carbohydrates: 50g, Dietary Fiber: 2g, Protein: 15g **
Number of Servings: 4
Recipe submitted by SparkPeople user TOOTSWOG.
Meanwhile, combine bread crumbs, 2 tablespoons green onions and butter in small bowl. Set aside.
Place remaining green onions, milk, cream cheese and Gorgonzola cheese in 12-inch nonstick skillet. Cook over medium-high heat, stirring occasionally, until cheese is melted (2 to 3 minutes). Remove from heat.
Add cooked pasta and salt; mix lightly. Sprinkle with bread crumb mixture. Serve immediately.
**Original Recipe Nutritional Info: Calories: 430, Fat: 19g, Cholesterol: 55mg, Sodium: 580mg, Carbohydrates: 50g, Dietary Fiber: 2g, Protein: 15g **
Number of Servings: 4
Recipe submitted by SparkPeople user TOOTSWOG.