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 LEEKS à LA OLIVER
If you want to take this dish to the next level, invest time in cooking your leeks super-slowly until sticky and sweet.
Provided by Jamie Oliver
Categories Sides Jamie Magazine Dinner Party Christmas Thanksgiving British Leek
Time 1h
Yield 12 as a side
Number Of Ingredients 9
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Trim, wash and slice the leeks, about 2cm thick, at an angle. Peel and slice the garlic, then pick the thyme leaves.
- Put a large casserole-type pan (ideally one you'd be happy to serve in) on a medium heat and add a drizzle of oil, the butter, thyme leaves and garlic.
- Cook until it begins to bubble and fry, then stir in the leeks. Continue cooking and checking on it every few minutes to stir and make sure it doesn't catch.
- At this point, you have two choices: one is good, one is great. You can either stir the rest of the ingredients into the leeks, grating in the Cheddar and Parmesan, and tearing in the brie, then put it into the oven to cook for 45 minutes uncovered, or, if you want the sweetest leeks in the world (and I think you do), do the following...
- Turn the heat under the pan down a little and cook the leeks for about 35 minutes, or until soft and intensely gorgeous, stirring every now and then.
- Season, then spoon it all into a dish, or leave in the pan.
- Stir in the cream and splash of water, grate over the Cheddar and Parmesan, then pull the brie into parts and bomb those on top.
- Pop in the oven for 15 minutes, or until golden and bubbling.
Nutrition Facts : Calories 151 calories, Fat 12.9 g fat, SaturatedFat 6.8 g saturated fat, Protein 6.3 g protein, Carbohydrate 1.8 g carbohydrate, Sugar 1.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre
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
BACON AND LEEK PASTA BAKE RECIPE
A delicious creamy and cheesy leek and bacon pasta bake recipe. This never fails to please and the crispy topping makes it special.
Provided by Gav
Categories Mains
Time 1h5m
Number Of Ingredients 14
Steps:
- Start by boiling a pan of water and then cook the pasta for 10 minutes. Remove from the heat, sieve and run under the cold tap to stop it cooking further. Then set it aside in the baking dish.
- At the same time fry the bacon until the majority of fat has rendered and it is crispy. Then put it aside on a plate until cool, and chop into small 1cm size pieces and place in the baking dish.
- Before chopping the leeks make sure you have cleaned them properly by running a knife length ways and running them under a cold tap to get rid of any dirt that may be inside them. Then chop them laterally into 1cm thick pieces. I use the leek up to about half way up from the transition from white to green, so there is a mix of white and green.
- Next melt 25g of butter in a pan and use it to sweat the leeks on a low heat until they are soft. Do not burn them. When done, add to the pasta and bacon.
- At the same time make the white sauce: melt the 50g piece of butter in a saucepan and add the garlic and cook for 1 minute. Then add the flour and mix together and cook for another minute.
- Then slowly add the milk bit by bit, whisking with a hand whisk to get rid of any lumps. Cook until it starts to get thick, then add the cheddar cheese to the sauce, stirring all the time. Finally add the cream, the cream cheese and the nutmeg, and season to taste, mixing all the time.
- Then mix all the contents of the baking dish and add the sauce to the contents and stir properly to make sure the sauce settles to the bottom and covers the pasta.
- Then cover the top with breadcrumbs, (not too much) and sprinkle the Parmesan on the top.
- The mix can now be covered with tin foil and put into the fridge until ready to cook. To cook, place uncovered in a pre-heated oven at 180C for 40 minutes or until the top is nicely browned and the sauce is bubbling away.
Nutrition Facts : Calories 509 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 96 milligrams cholesterol, Fat 34 grams fat, Fiber 2 grams fiber, Protein 22 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 867 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
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.
ONE POT CREAMY CHEESY LEEK PASTA
This recipe is vegetarian, Slimming World and Weight Watchers friendlyExtra Easy - 1 HEa and 2 syns per servingGreen/Vegetarian - 1 HEa and 2 syns per serving (use vegetable stock)WW Smart Points - 13
Provided by Slimming Eats
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Spray a deep frying pan over a medium-high heat with spray oil.
- Add the onion, garlic, leek and a little bit of stock, salt and black pepper and fry until translucent.
- Add the cream cheese and stir until melted.
- Add the pasta and stock, bring to a boil, cover, reduce heat and simmer for 10 mins.
- Remove lid, stir in cheddar and parmesan until melted and pasta is creamy and velvety (a couple of mins).
- Serve and enjoy!!
Nutrition Facts : ServingSize 1 serving, Calories 519, Fat 11.8 g, SaturatedFat 7.1 g, Cholesterol 37 mg, Sodium 671 mg, Carbohydrate 74.2 g, Fiber 4.1 g, Protein 27.4 g
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
CREAMY LEEK PASTA
A creamy pasta dish is total comfort food. This one couldn't be easier. Just 5 ingredients go to making this creamy leek sauce, which is great with pasta.
Provided by Dannii
Categories Main Course
Time 15m
Number Of Ingredients 6
Steps:
- Put the pasta in a pan of boiling water and cook for 12 minutes.
- Put some oil it a pan and add the leeks. Gently cook on a very low heat for 5-7 minutes, until softened.
- Add the garlic, mustard, creme friache and cheese to the pan and stir well.
- Cook on a very low heat for a further minute.
- Drain the pasta and stir in to the sauce.
Nutrition Facts : ServingSize 1 portion, Calories 452 kcal, Carbohydrate 71 g, Protein 19 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 5 mg, Sodium 279 mg, Fiber 4 g, Sugar 8 g
CHEESY LEEK & SPINACH PASTA
Comfort food at its best - penne with a blue cheese and tomato cream sauce with added vegetables
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 808 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 103 grams carbohydrates, Fiber 9 grams fiber, Protein 27 grams protein, Sodium 2.03 milligram of sodium
AMAZING SAUSAGE PASTA BAKE
Our cheesy sausage and leek pasta bake is everybodys' favourite. This easy peasy family recipe will warm the stomache and the hearts.
Provided by Susan
Categories Bakes Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Preheat the oven to 160°C (325°F).
- Boil pasta in plenty of salted water according to manufacturer's instructions. Drain and toss with a little oil. Set to one side.
Nutrition Facts : ServingSize 1 person, Calories 697 kcal, Carbohydrate 25 g, Protein 26 g, Fat 55 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 132 mg, Sodium 922 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 27 g
LEEKS IN CHEESE SAUCE BRITISH CHEESY LEEKS
Make the best Cheesy Leeks gratin recipe! Our easy Leeks in Cheese Sauce vegetarian casserole is a perfect Sunday roast British side dish.
Provided by Andrew Dobson
Categories Side Dish
Time 1h10m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 F.
- Trim, wash and slice the leeks, about 2 cm thick. Peel and slice the garlic, and pluck the thyme leaves.
- Put a large skillet on medium heat and add a drizzle of oil, the butter, thyme leaves and garlic.
- Sautée until they start to bubble and sizzle, then stir in the leeks.
- Turn the heat down and cook the leeks (stirring every 5-10 minutes) for approximately 35 minutes, or until soft and tender.
- Stir in the cream, milk, sherry, mustard, Worcestershire and ground nutmeg. Transfer to oven-safe casserole dish.
- Top with grated Cheddar and Parmesan and teaspoon sized scoops of cream cheese. Sprinkle with breadcrumbs.
- Bake in the oven for 15 minutes. Serve immediately.
Nutrition Facts : Calories 283 kcal, Carbohydrate 16.3 g, Protein 10.2 g, Fat 20.5 g, SaturatedFat 11.6 g, Cholesterol 55 mg, Sodium 324 mg, Fiber 1.8 g, Sugar 4.1 g, ServingSize 1 serving
CHEESY LEEK AND BROCCOLI PASTA BAKE
This recipe twist on macaroni and cheese adds sautéed leeks and broccoli along with a blend of Italian cheeses (mozzarella, provolone, asiago, parmesan) Baked in the oven.
Provided by Steve Cylka
Categories Side Dish
Time 55m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 526 kcal, Carbohydrate 60 g, Protein 21 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 66 mg, Sodium 686 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
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
CHEESY LEEKS
Cheesy leeks are great as a side dish for roast chicken - especially if you are serving vegetarians as well as meat eaters. This recipe makes enough for a generous supper for two or a vegetable accompaniment for four.
Provided by Justine Pattison
Categories Side dishes
Yield Serves 2-4
Number Of Ingredients 8
Steps:
- Preheat the oven to 220C/200C Fan/Gas 7. Lightly butter a shallow baking dish. (It will need to hold around 1 litre/1¾ pint.)
- A third-fill a medium saucepan with water and bring to the boil. Remove any tough or damaged leaves from the outside of the leeks if not already done. Trim the leeks, leaving all of the white part and some of the green.
- Cut the leeks into roughly 3cm/1¼in pieces and add to the water. Return to the boil and cook for 5 minutes, depending on the thickness, or until the leeks are tender. They are ready when the tip of a knife slides in easily. Drain in a colander over a large mixing bowl to reserve the cooking water.
- To make the sauce, return the empty pan to the heat, add the butter and melt gently. Stir in the flour and cook for 10-15 seconds stirring. Gradually add the milk and then a ladleful (around 100ml/3½fl oz) of the reserved cooking liquid, stirring or whisking well between each addition to make a smooth, creamy sauce.
- Add the mustard, half the cheese and season generously with salt and pepper. Simmer gently for 1-2 minutes, stirring constantly.
- Scatter the leeks into the baking dish and pour the sauce on top. Mix the remaining cheese with the breadcrumbs, if using, and sprinkle on top. Bake for 12-15 minutes or until bubbling and golden brown.
MACARONI CHEESE WITH LEEKS
A lovely dish with leeks and garlic. A big hit with the whole family...hence low/no salt. Adults can always add it as needed.
Provided by annamc
Time 40m
Yield Serves 5
Number Of Ingredients 0
Steps:
- Preheat the oven to 200C/fan 180C. Cook the macaroni.
- Heat the oil in a pan and add the garlic and leeks and allow to soften.
- Melt the butter in a pan.Stir in the flour gradually.
- Add the milk gradually, stirring to avoid lumps.Add the mustard.
- Add the cheese and stir the mixture until it has melted into the sauce.
- Stir the leeks into the sauce. Add the cooked pasta.
- Put the mixture into an oven proof dish, top with cheese and bake for 20mins.
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
CHICKEN, LEEK AND CHEDDAR BAKE RECIPE
Easy to make and ready in half an hour, this chicken, leek and Cheddar bake recipe is the perfect midweek chicken bake for the family
Provided by Jessica Dady
Categories Dinner, Lunch
Time 35m
Yield Serves: 4
Number Of Ingredients 7
Steps:
- To make this chicken breast recipe, heat the oil in a large, non-stick frying pan and fry the chicken for 5 mins. Add the leeks and fry for 10 mins, covered.
- Meanwhile, melt the butter in a small saucepan and stir in the flour. Cook for 1 min. Off the heat, gradually whisk in the milk then bring to the boil until thickened, stirring. Season and add half the cheese and stir until melted.
- Place the chicken in a heatproof serving dish and pour over the cheese sauce. Sprinkle over the remaining cheese and place under a preheated grill for 2-3 mins until golden and bubbling. Serve with a green salad.
Nutrition Facts : @context https, Calories 451 Kcal, Sugar 5.4 g, Fat 22.7 g, SaturatedFat 11.9 g, Sodium 1.01 g, Protein 51.6 g, Carbohydrate 10.4 g
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
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From goodhousekeeping.com
Cuisine ItalianTotal Time 55 minsCategory Vegetarian, DinnerCalories 396 per serving
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EINKORN PASTA BAKE WITH CHEESE AND LEEKS - SAVOR THE BEST
From savorthebest.com
5/5 (15)Category Main DishCuisine AmericanTotal Time 1 hr
- Preheat the oven to 375°F and butter or coat with cooking spray, a 2.5 quart oven-proof casserole dish.
- Fill a large saucepan with water and bring to a boil. Add the pasta and cook according to package instructions, only until the pasta is almost tender 8-10 minutes. The pasta will continue to cook in the oven while absorbing sauce. Drain the pasta, cover the saucepan and reserve.
- Add the leeks and wine to a large skillet set over medium-high heat, cover with a lid and wilt the leeks for 2 or 3 minutes allowing the alcohol in the wine to burn off and the leeks are just softened but still have a bright color. Transfer to a large mixing bowl and reserve while preparing the sauce.
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CHEESY PASTA BAKE WITH BACON AND LEEKS - TASTEFULLY VIKKIE
From tastefullyvikkie.com
5/5 (2)Total Time 1 hr 5 minsCategory Main CourseCalories 918 per serving
- In a large frying pan, add the oil and bacon strips and fry for 5 minutes or until golden while stirring.
BROCCOLI CHEESE PASTA BAKE WITH LEEKS - FAMILY-FRIENDS-FOOD
From family-friends-food.com
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.
PENNE BAKED WITH LEEKS AND MUSHROOMS - CUISINE FIEND
From cuisinefiend.com
Cuisine ItalianCategory LunchServings 2Total Time 1 hr
- In another large pan or skillet melt the butter and add the leeks. Season with salt and pepper and cook on medium-high heat until they start to caramelise. Add the mushrooms, dill, pressed garlic and cook covered for about 5 minutes until the mushrooms have wilted. Add the mascarpone or cream, mix well and cook on low heat for another 5-10 minutes.
- In the meantime boil the pasta for 2 minutes shorter than the instructions on the packet – it will be cooking further in the oven.
- Drain the pasta or scoop it out with a slotted spoon straight into the leek and mushroom mix. Toss well together and transfer into an ovenproof dish, about 20x20cm or similar.
BAKED PENNE WITH FARMHOUSE CHEDDAR AND LEEKS - BON …
From bonappetit.com
3.9/5 (59)Servings 6
- 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.
CHICKEN, LEEK & BROCCOLI OVEN PASTA - JULIA'S CUISINE
From juliascuisine.com
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- Preheat oven to 350 degrees F and have ready a 8 inch round deep sided baking dish. An equivalent size will do.
- Place the chicken between two sheets of parchment paper and pound it to about an inch thickness with a kitchen hammer. Then season the chicken both sides with salt and rub over about 1/2 of the crushed garlic. Heat a tablespoon of the olive oil in a large skillet set over high heat. Cook the chicken on each side for about 5-7 minutes. Remove from heat and cut into bite size pieces and set aside.
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CREAMY CHICKEN, LEEK AND MUSHROOM PASTA BAKE - NEILS ...
From neilshealthymeals.com
5/5 (5)Total Time 55 minsCategory DinnerCalories 428 per serving
- Bring a large pan of salted water to the boil, stir in the pasta and return to the boil. Turn down to simmer for about 8 minutes. Drain and set aside.
- Whilst the pasta is cooking gently heat the oil in a large sized sauce pan on a medium high heat and add the diced chicken breasts. Cook, stirring to prevent any burning until no longer white, remove from the pan and set aside.
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From mummypages.co.uk
Servings 4Category Dinner
- In a large non-stick frying pan, heat the oil then add the leeks and 2 tablespoons of water and cook for about 10 minutes until very soft.
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From carriecarvalho.com
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From foodandwine.com
5/5 Total Time 1 hr 30 minsServings 6
- Preheat the oven to 350°. Melt 2 tablespoons of the butter in a large skillet. Add the leeks and cook over high heat, stirring just until slightly wilted, 5 minutes; season with salt and pepper. Cook over low heat until very tender, about 20 minutes.
- Meanwhile, in a large saucepan, melt the remaining 2 tablespoons of butter. Add the flour and cook over moderately high heat, whisking, for 2 minutes. Add the half-and-half and bring to a boil, whisking until thickened, about 5 minutes. Remove from the heat. Add 2 cups of the cheese, season with salt and pepper and whisk the cheese sauce until melted.
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VEGGIE LEEK AND MUSHROOM PASTA BAKE | RECIPE | SOCOOK
From socook.co.uk
Cuisine ItalianCategory MainServings 2Total Time 35 mins
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