Bacon And Leek Pasta Bake Recipes

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.

PASTA WITH BACON AND LEEKS

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.

BACON AND LEEK PASTA BAKE RECIPE

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.

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 & 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 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.

BACON AND LEEK QUICHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until brown and crispy, about 10 minutes. Remove bacon to a paper towel-lined plate and crumble when cool enough to handle.
• Saute leeks in the bacon fat over medium heat until soft, 4 to 5 minutes.
• Place pie crust in a glass, deep-dish pie pan. Spread leeks over the bottom of the crust, then sprinkle bacon crumbs over top.
• Whisk half-and-half and eggs together in a medium bowl. Toss Cheddar cheese, mozzarella cheese, and flour together in a small bowl. Mix cheese mixture into the egg mixture, then pour into the pie crust. Top with tomato slices and season with salt and pepper.
• Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Let stand for 5 minutes before cutting.

BLT PASTA BAKE: BACON, LEEKS, AND TOMATOES

Steps:

• Place a pot of water on to boil for the pasta. When the water reaches a boil, add some salt and the pasta, and cook until al dente.
• While the pasta cooks, heat a large skillet over medium heat. Add extra-virgin olive oil and chopped bacon and cook until crisp.
• While bacon is cooking, split the trimmed leeks in half lengthwise, lay the leeks cut side down and thinly slice into half-moons. Fill a large bowl with water and mix the leeks into the water.
• Allow the water to settle and the dirt and the grit to settle to the bottle of the bowl. Using your hands, draw the leeks from the water, taking care not to unsettle the dirt.
• Drain the cleaned leeks on a kitchen towel, pat dry and, and then add to the pan with the bacon. Season the leeks with salt and pepper. Cook until leeks are tender, about 3 to 4 minutes.
• To start the cheese sauce, heat a medium sauce pot over medium heat. Add the butter and melt, then add the flour, cayenne, and paprika and whisk together over the heat until the roux bubbles; cook for 1 minute more.
• Whisk in the milk and stock and raise the heat a little. Bring the sauce to a quick boil and simmer to thicken, about 5 minutes.
• Remove the sauce from the heat and whisk in 3 cups of the grated cheese and the mustard. Set aside.
• Add the cherry tomatoes to the leeks and continue to cook for 2 minutes. Remove from the heat and reserve.
• Preheat the broiler.
• Drain the pasta and add it back to the pasta pot. Combine the reserved leek mixture and the cheese sauce with the pasta. Season with salt and pepper to taste.
• Transfer the pasta to a baking dish. Combine the remaining ½ cup of grated cheese with the bread crumbs.
• Top the pasta with the mixture. Place the dish under the broiler until the cheese melts and the bread crumbs are brown.

POTATO, LEEK, BACON AND CHEESE PASTA BAKE

Steps:

• Preheat oven to 200. Cook pasta in boiling water. Meanwhile, chop potato, leek, onion, garlic
• While the pasta is boiling, add potato. Chop bacon into small pieces; chop/crumble the 2 kind of cheese.
• After the pan come back to a boil for a little while. Drain. (Make sure the pasta and potato is not boiling for longer than 7 minutes and the pasta should still be undercooked.)
• Put the pasta and potato in an ovenproof dish, mix with the cheese. Dissolve some mustard in half a cup of milk/water, pour it over. Layer the chopped veg and bacon on top.
• In to the oven, turn it down to 180. Cook for 20-30 till golden. Stir the top if needed to prevent too much burning. Serve with some blanched kale or other greens for a more balanced meal.