EASY PASTA BAKE WITH LEEK AND CHEESE
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
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
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
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
PASTA WITH BACON AND LEEKS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.
- Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove with a slotted spoon and drain on paper towels; pour off all but 1 tablespoon of the drippings from the skillet.
- Add the leeks to the drippings in the skillet. Season with 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until soft, about 3 minutes. Add the heavy cream and cook until it begins to thicken, about 2 minutes.
- Add the pasta to the skillet along with the parmesan, half of the bacon and 1/2 teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen. To serve, top with the remaining bacon, more parmesan and parsley.
Nutrition Facts : Calories 365 calorie, Fat 32 grams, SaturatedFat 17 grams, Cholesterol 97 milligrams, Sodium 727 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 21 grams
BAKED CAULIFLOWER, LEEK AND MUSHROOM MACARONI AND CHEESE
Provided by Food Network
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish. Fill a large bowl with ice water.
- Bring a large pot of generously salted water to a boil. Cook 3 1/2 cups of the cauliflower until crisp-tender, about 2 minutes. Remove the florets with a slotted spoon, and plunge in the ice water to stop the cooking. When cool, strain and reserve.
- Return the water in the pot to a boil, and cook the pasta according to the package directions for al dente. Strain the pasta, shaking the colander a few times to drain excess water.
- While the pasta is cooking, heat 4 tablespoons of the butter over medium heat in a large pot. When the butter foams, add the leeks, mushrooms and 1/4 teaspoon salt, and cook, stirring occasionally, until the leeks are lightly browned and the mushrooms are tender, about 2 minutes. Sprinkle the flour over the vegetables, and cook, stirring, for 30 seconds. Whisk in the half-and-half and bay leaf, and cook, continuing to whisk, until the mixture comes to a boil and thickens. Lower the heat to a simmer, add 2 teaspoons salt and simmer 1 minute. Remove the pot from the heat, take out the bay leaf and let sit for a minute. Add 3 1/2 cups of the Cheddar, and stir until smooth. Gently fold the cooked cauliflower and pasta into the cheese sauce, and transfer the mixture to the baking dish.
- Pulse the remaining 1/2 cup cauliflower in a food processor until it resembles couscous. Melt the remaining 4 tablespoons butter in the microwave, about 1 minute. Add the melted butter, breadcrumbs, thyme and 1/2 teaspoon salt to the food processor and pulse until combined. Sprinkle evenly on top of the pasta mixture. Sprinkle on the remaining 1/2 cup Cheddar, and bake until bubbly and brown on top, 25 minutes. Let stand 5 minutes. Serve hot.
CREAMY HAM AND LEAK PASTA
When leaks are stewed in butter and stock they make a delicious sauce for pasta. I cook this so much, I know the recipe of by heart.
Provided by jonesyjr
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Cut the white and pale green of the leeks into thin slices and wash well. Melt the butter in a heavy saucepan, add the leeks and stir until they are coated with butter.
- Add the stock and simmer very gently, uncovered, for 30 minutes or until the leeks are tender.
- Add the ham and season to taste. The leeks will absorb most of the liquid. Meanwhile cook the pasta 'al dente', drain well and pour into a warmed serving bowl.
- Quickly reheat the leeks with the cream. Pour over the pasta, add half the cheese and toss together. Serve at once, with the rest of the cheese passed round separately
CHEESY LEEK & BACON PASTA
A creamy and comforting quick pasta recipe, ideal for when you're short on time
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 556 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 1.5 milligram of sodium
EASY ITALIAN BAKED PASTA
Combine Parmesan and mozzarella to give this pasta bake its Italian appeal. This Easy Italian Pasta Bake is oven-ready in 20 minutes.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings, 1-1/3 cups each
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- Brown meat in large skillet; drain. Return to skillet. Add pasta, pasta sauce and half the Parmesan; mix well.
- Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheeses.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 420, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 31 g
CHEESY PASTA, LEEK AND BACON BAKE
This is a recipe I made up when I had some of the ingredients lying around which needed using up. You could probably use anything you have such as cooked chicken , broccoli.....etc.
Provided by English_Rose
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 870.3, Fat 35.7, SaturatedFat 19.8, Cholesterol 90.6, Sodium 836.4, Carbohydrate 104.1, Fiber 6.1, Sugar 8, Protein 34.1
EASY PASTA BAKE WITH LEEK AND CHEESE
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 Pasta Main Dishes
Time 31m
Yield 4
Number Of Ingredients 6
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
BAKED PENNE WITH FARMHOUSE CHEDDAR AND LEEKS
Provided by Rick Rodgers
Categories Pasta Vegetarian High Fiber Father's Day Dinner Cheddar Leek Family Reunion Potluck Simmer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Lightly butter 15x10x2-inch baking dish. Melt 1/4 cup butter in heavy large saucepan over medium heat. Add leeks; stir to coat. Cover saucepan and cook until leeks are tender, stirring occasionally, about 12 minutes (do not brown). Uncover saucepan; add flour. Stir 2 minutes. Add milk; bring to simmer, stirring often. Add cheese, mustard, and pepper sauce. Stir until cheese melts. Remove from heat. Season cheese sauce to taste with salt.
- Whisk eggs in medium bowl. Gradually whisk in 1 cup cheese sauce. Stir egg mixture into cheese sauce in saucepan.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot.
- Stir cheese sauce into pasta in pot. Transfer to prepared baking dish. do ahead Can be made 2 hours ahead. Let stand at room temperature.
- Preheat oven to 400°F. Bake pasta until cheese sauce is bubbling around edges and some ends of pasta are golden brown, 25 to 30 minutes.
- Let stand 15 minutes. Serve hot.
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BROCCOLI CHEESE PASTA BAKE WITH LEEKS - FAMILY-FRIENDS-FOOD
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5/5 (8)Total Time 40 minsCategory Appetizer, Main CourseCalories 452 per serving
- Trim the leeks and slice thinly. Melt the butter in a medium saucepan and sauté the leeks until softening - about 4-5 minutes. Add the flour and stir well to combine and coat the leeks. Turn down the heat to low, and cook, stirring, for 1-2 minutes.
- Gradually add the milk, a little at a time, stirring well after each addition. Once all the milk has been incorporated, increase the heat slightly and cook, stirring, until the mixture thickens to form a sauce. Remove from the heat and stir in two-thirds of the grated cheddar. Taste, and season with salt and pepper if desired.
- Meanwhile, bring a large pan of water to the boil. Cook the pasta according to the packet instructions, and add the broccoli florets for the final 4 minutes of cooking. Drain well.
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