Penne Pasta Gratin with Gorgonzola

Ingredients

• 150g Igor dolce gorgonzola
• 50 g Igor picante gorgonzola
• 350 g penne pasta
• 4 tbsp milk
• Cantarelli Parmigiano - Reggiano

Method

Melt both types of gorgonzola in a pan with 4 tbsp of milk without bringing to the boil.

In the meantime cook the penne pasta so that it is "al dente".

Put everthing into a pyrex dish, sprinkle with Parmigiano and grill for 5 minutes or until golden brown.