I love gorgonzola cheese and pasta, so when I found this recipe on Closet Cooking, I immediately tagged it for dinner. We had my parents over last Sunday after checking out the Body Worlds exhibit at our Science Museum and I made this meal. Everybody loved it! I do have to say, however, it tasted much better the night that I made it. When I re-heated the leftovers for dinner the next night, it was slightly dry. That was probably my fault, however--it made a lot of sauce so I probably made too much pasta to go with it.
1 jar Roasted Red Peppers
8 Plum tomatoes, halved
4 Cloves Garlic
1 Small Onion (I used a little bit of a red onion I had in my fridge)
1 tablespoon Olive Oil
4 ounces Mascarpone Cheese
4 ounces Gorgonzola Cheese
Oregano, Salt, & Pepper to taste
Toss the tomatoes, garlic, and onion in the olive oil, salt, pepper, and oregano. Spread them out in a single layer on a baking sheet. Roast them in a 400 degree oven for between 45-60 minutes. When they are done, place all of the veggies into a blender and puree until smooth. Pour the mixture back into a saucepan and add the mascarpone and gorgonzola. Cook until the cheese has melted and the sauce is warmed through.
I cut up some yellow squash, zucchini, broccoli, and a red, yellow, and orange bell pepper. I placed all but the broccoli into the oven while I cooked up some penne pasta. Then I combined all of the vegetables with the penne pasta and the sauce. YUM!