Ziti with Spinach, Cherry Tomatoes, and Gorgonzola Sauce

*I double this recipe, because it does not make a lot.*

4 ounces uncooked ziti
1/2 tsp. olive oil
1 cup cherry tomatoes, halved
1/4 tsp. salt
1/8 tsp. crushed red pepper
1 garlic clove, minced
6 Tbs half-and-half
3 Tbs Gorgonzola cheese, crumbled
1 Cup fresh spinach

Cook pasta according to package instructions, omitting salt and fat; drain. Heat olive oil in a large skillet over medium heat. Add cherry tomatoes, crushed red pepper, and minced garlic. Cook 1 minute, stirring occasionally. Stir in half-and-half and Gorgonzola cheese; cook 2 minutes or until slightly thick, stirring constantly. Stir in spinach and pasta; cook 1 minute or until spinach wilts, stirring occasionally.

Three-Cheese Macaroni and Cheese

1 tsp. olive oil
1 cup finely chopped onion
2 Tbs. flour
1 garlic clove, minced
1 3/4 cups 1% milk
1 bay leaf
1/2 cup (2 ounces) crumbled Gorgonzola cheese
3/4 cu (3 ounces) grated Parmigiano-Reggiano cheese, divided
1/4 tsp. salt
2 cups uncooked elbow macaroni (about 8 ounces)
2/3 cup Panko (Japanese breadcrumbs)
1/8 tsp. pepper

Heat olive oil in a medium saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Add flour and garlic; cook 1 minute, stirring constantly. Stir in milk and bay leaf; bring to a boil. Cook 2 minutes or until thick, stirring constantly with a whisk. Add Gorgonzola, 1/2 cup Parmigiano-Reggiano, and salt; stir until cheeses melt. Discard bay leaf. Preheat oven to 375 degrees.
Cook pasta in boiling water 5 minutes or until almost tender, omitting salt and fat; drain well. Add pasta to cheese mixture, stirring well. Place pasta mixture into 6 ramekins or an 8 x 8 casserole dish. Sprinkle evenly with mozzarella. Combine remaining 1/4 cup Parmigiano-Reggiano and panko; sprinkle with black pepper. Bake at 375 degrees for 25 minutes or until heated. Makes 6 servings. Each servings contains 321 calories.