My cousin showed me this fancy tasting dinner trick and it somehow only uses 4 ingredients

This oven baked 4-ingredients gorgonzola walnut pasta is one of those “fancy tasting but secretly easy” dinners my cousin showed me years ago. It feels like something you’d order at a cozy little restaurant, but it comes together with just pasta, cream, gorgonzola, and walnuts. Everything bakes in one casserole dish until the bowtie pasta is tender and coated in a silky blue cheese sauce, with toasty, crunchy walnuts on top. It’s perfect for busy weeknights when you still want to put something special on the table without a lot of fuss or extra ingredients.

This rich, creamy pasta pairs nicely with something fresh and simple on the side, like a crisp green salad with a light vinaigrette or sliced cucumbers and cherry tomatoes. Warm crusty bread or garlic toast is great for scooping up the extra sauce from the casserole dish. If you’d like a little protein, grilled or rotisserie chicken on the side works well, or you can just keep it as a cozy, meatless main dish with a big bowl of steamed or roasted vegetables.

Servings: 4

12 oz (about 4 cups) dry bowtie (farfalle) pasta

Preheat your oven to 375°F (190°C). Lightly grease a medium white casserole dish so the pasta doesn’t stick.

Pour the dry bowtie pasta evenly into the bottom of the casserole dish, spreading it out in a single layer as best you can.

In a large measuring cup or bowl, whisk the heavy cream to loosen it slightly, then pour it evenly over the dry pasta. Gently press the pasta down so most of it is touching the cream. It won’t be fully submerged and that’s okay; the steam in the covered dish will help it cook.

Sprinkle the crumbled gorgonzola evenly over the top of the pasta and cream, making sure some of it falls down between the pieces of pasta so it melts into a sauce.

Cover the casserole dish tightly with foil to trap the steam. Bake on the center rack for 25 minutes, until the pasta has softened and the cream is hot and starting to thicken.

Carefully remove the foil (watch for steam), stir the pasta gently from the bottom to mix the melted gorgonzola into the cream, and smooth it back into an even layer.

Scatter the walnut halves or pieces evenly over the top of the pasta. Return the uncovered dish to the oven and bake for another 10–15 minutes, until the walnuts are toasted and brown, the pasta is tender, and the sauce is bubbling and clinging to the bowties.

Let the casserole rest for 5–10 minutes before serving so the sauce can thicken slightly and cling to the pasta. Serve straight from the white casserole dish, making sure each scoop gets plenty of crunchy walnuts and creamy gorgonzola sauce.

For picky eaters who are unsure about strong blue cheese, you can use a milder gorgonzola dolce or mix half gorgonzola and half another creamy blue-style cheese, keeping the total amount the same so you still stick to four ingredients. If your family prefers their pasta extra saucy, add an extra 1/2 cup of cream and check the pasta for doneness a few minutes early, adding a splash more cream if it looks too dry before the final bake. To make the walnuts even more flavorful, you can lightly toast them in a dry skillet on the stove for a few minutes before adding them to the top of the casserole. For kids who don’t like big nut pieces, chop the walnuts smaller so they blend into the dish instead of standing out. If you need to prep ahead, you can assemble the pasta, cream, and gorgonzola in the casserole, cover, and refrigerate for up to 4 hours; add a few extra minutes to the covered baking time, then top with walnuts and finish as directed.