Cheesy Macaroni Bake With Leeks And Pancetta Recipes

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EASY PASTA BAKE WITH LEEK AND CHEESE



Easy Pasta Bake with Leek and Cheese image

A quick and easy pasta bake with leek and cheese that I often make during the week. If you like, you can add ham or bacon to the noodles.

Provided by Radegund

Categories     Main Dish Recipes     Pasta

Time 31m

Yield 4

Number Of Ingredients 6

1 bunch leeks, quartered lengthwise and cut into 2-inch pieces
½ (16 ounce) box penne pasta
1 cup heavy cream
2 tablespoons butter
1 ½ cups shredded Emmentaler cheese
1 pinch salt and freshly ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Bring a second large pot of lightly salted water to a boil and cook leek for 2 minutes while penne is cooking. Drain well.
  • Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish with some butter.
  • Heat cream and butter in a saucepan over low heat until hot. Whisk in Emmentaler cheese until melted. Season with salt and pepper. Mix cooked penne and leek and add to the prepared baking dish. Pour cheese sauce on top.
  • Bake in the preheated oven until lightly browned, about 10 minutes.

Nutrition Facts : Calories 721.2 calories, Carbohydrate 62.8 g, Cholesterol 142.3 mg, Fat 43.2 g, Fiber 4.1 g, Protein 23.9 g, SaturatedFat 26.5 g, Sodium 225.2 mg, Sugar 7.5 g

CHEESY LEEK & PASTA BAKE



Cheesy Leek & Pasta Bake image

Make and share this Cheesy Leek & Pasta Bake recipe from Food.com.

Provided by Moor Driver

Categories     Pasta Shells

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

200 g jumbo pasta shells
600 g leeks, trimmed washed & sliced
2 tablespoons parsley, chopped
1 teaspoon thyme, chopped
50 g blue cheese, crumbled
50 g cheddar cheese, shredded
20 g parmesan cheese, grated
260 ml milk
1/2 cup breadcrumbs
2 teaspoons cornstarch (optional)
2 tablespoons water (optional)

Steps:

  • Preheat oven to 200°C.
  • Cook pasta according to package directions. Steam leeks until just tender over the boiling pasta.
  • Put shells in a buttered casserole dish. Top with the leeks and season lightly with salt & pepper. Sprinkle the chopped parsley and thyme over the top.
  • Put milk in a saucepan and bring to a boil over medium-high heat. Add cheeses and stir to melt. If sauce seems a bit thin, you can thicken it by adding the 2tsp cornstarch to 2 Tbsp water and adding this mixture to the milk & cheese mixture and cook until thickened.
  • Pour the sauce over the leeks and top with the breadcrumbs. Bake for 30 minutes or until bubbly and golden.

Nutrition Facts : Calories 494.2, Fat 13.9, SaturatedFat 8, Cholesterol 37.5, Sodium 501, Carbohydrate 72, Fiber 5, Sugar 7.8, Protein 20.8

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