Cheesy Leek Pasta Bake Recipes

CHEESY LEEK AND BROCCOLI PASTA BAKE

Steps:

• Cook the pasta according to packaged instructions. Drain, rinse and set aside.
• Heat 3 tbsp butter in a skillet on medium heat. Add the sliced leeks and cook for a few minutes, stirring often so they do not burn. Add the broccoli and cook for a few more minutes, or until the broccoli is tender.
• In a saucepan, on medium heat, melt the 1/4 cup butter. Whisk in the flour until smooth. This creates a roux. Continue to whisk it for a minute.
• While whisking, slowly pour in the milk. Once smooth add 2 1/4 cups of the grated cheese and spices. Stir until smooth.
• In a large bowl, mix the pasta, cheese sauce and sauteed vegetables, until all the noodles are covered in some sauce. Spread the mixture in a casserole dish.
• Sprinkle remaining cheese on top..
• Bake in a 350F oven for 30 minutes.

CHEESY BACON AND LEEK PASTA BAKE

Steps:

• Preheat oven to 375°F. Cook pasta according to package directions; drain, reserving 1 cup of the cooking liquid. Return pasta to pot. Add tomatoes; toss gently to combine.
• Meanwhile, in a 10-inch nonstick skillet cook bacon over medium heat until crisp. Drain on paper towels, reserving 1 Tbsp. drippings in skillet. (If desired, set aside 2 Tbsp. bacon for topping.) Add leeks to reserved drippings; cook 3 minutes or until tender, stirring occasionally. Stir bacon and leeks into pasta mixture in the pot. Transfer mixture to a 2- to 2 1/2-qt. au gratin or baking dish.
• Add reserved pasta water to skillet, scraping up any crusty brown bits. Boil gently, uncovered, 5 minutes or until reduced by half. Add cream. Boil gently, uncovered, 5 minutes more or until slightly thickened, stirring occasionally. Remove from heat. Stir in 1 1/4 cups of the cheese until melted. Season to taste with salt and pepper. Pour cheese mixture over pasta mixture.
• Bake, covered, 30 minutes or until sauce is bubbly. Sprinkle with remaining 3/4 cup cheese. If using, top with reserved 2 Tbsp. bacon.Let stand 5 minutes before serving.

EASY PASTA BAKE WITH LEEK AND CHEESE

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.

CHEESY LEEK & PASTA BAKE

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.

CHEESY PASTA, LEEK AND BACON BAKE

Steps:

• Cook the pasta in boiling water until al-dente and drain.
• Meanwhile saute the leeks, bacon and mushrooms in a pan until soft and cooked. Put to one side. Preheat the oven to 400°F.
• Melt the butter in a pan and add the garlic clove taking care not to let it.
• start to burn. Add the flour bit by bit to create a roux (paste).
• Bit by bit add the milk stirring all the time (you might want to change to a whisk) until you have a smooth white sauce. Add 3/4 of the grated cheese and the mustard and stir until melted.
• Stir the leek mixture and the cooked pasta into the cheese sauce and season with salt and pepper to taste.
• Pour into a baking dish, top with the remaining cheese and sliced tomatoes and spinkle with herbs.
• Bake in the oven for 20-30 mintues until hot and bubbling.

CHEESY LEEK & SPINACH PASTA

Steps:

• Melt the butter with the oil in a large pan, tip in the leeks and splash in a little hot water. Cover and cook over a low heat, stirring occasionally, for about 10 minutes until no longer squeaky.
• While the leeks are cooking, boil the penne in salted water according to the packet instructions. Meanwhile, tip the crème fraîche, sundried tomatoes and mustard into the leeks, add three-quarters of the cheese and season well. Stir until the cheese melts. Take off the heat.
• Drain the pasta, reserving the cooking water. Tip the pasta into the sauce and stir, adding enough cooking water to make the sauce coat the pasta. Stir in the spinach, a big handful at a time, until it wilts, splashing in a little more water if needed. Toss in the remaining cheese and serve.

CHEESY LEEK AND POTATO BAKE

Steps:

• Preheat oven to 220°C.
• Boil potatoes. Cut leeks into 1 cm slices. Melt 1/2 of the butter in a pan and cook leeks for about 10 minutes.
• Drain and mash potatoes with the other 1/2 of butter, the egg and 3/4 of the cheese.
• Season to taste, stir in the leeks and turn into a large ovenproof dish.
• Top with remaining cheese and bake for about 10 minutes, until golden. Will take longer if you have prepared the dish in advance.

CHEESY LEEK & BACON PASTA

Steps:

• Heat the oil in a large non-stick frying pan. Add the leeks and 2 tbsp water, and cook for about 10 mins until very soft. Add the bacon, turn up the heat and fry until cooked.
• Meanwhile, cook the pasta following pack instructions. Drain and reserve a mug of the cooking water.
• Spoon cheese into the leek and bacon mix, adding some of the reserved cooking water. Season and stir gently over a low heat until melted. Toss through the cooked pasta, adding a little more cooking water, if needed, to help the sauce coat the pasta.

CHEESY LEEKS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the leeks into a steamer basket and steam for 6-8 mins until bright green and just becoming tender.
• Meanwhile, heat the butter and flour together in a saucepan, stirring until you have a thick paste. Add the milk, a splash at a time, stirring continuously until all the milk has been added. Cook for 2-3 mins more until the sauce has thickened enough to coat the back of a spoon. Stir in most of the Yeo valley Organic mature cheddar, the mustard and some seasoning.
• Fold the steamed leeks into the cheese sauce, then tip everything into an ovenproof baking dish. Scatter over the breadcrumbs, thyme and remaining cheese, then bake for 20 mins until golden, crisp on top and bubbling at the edges. Leave to stand for 5 mins before serving.