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.

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Recipe Summary

prep:
10 mins
cook:
21 mins
total:
31 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

721 calories; protein 23.9g 48% DV; carbohydrates 62.8g 20% DV; fat 43.2g 67% DV; cholesterol 142.3mg 47% DV; sodium 225.2mg 9% DV. Full Nutrition
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