Cheesy Macaroni Bake With Leeks And Pancetta Recipes

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PASTA WITH PANCETTA AND LEEKS



Pasta with Pancetta and Leeks image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

12 ounces shaped pasta, such as farfalle
3 ounces chopped pancetta
2 whole leeks, sliced thin
1 tablespoon butter, optional
1/2 cup dry white wine
1/2 cup heavy cream
Salt and freshly ground pepper
Shaved Parmesan, for serving

Steps:

  • Cook the pasta according to package directions to al dente and set aside, reserving 1/2 cup of the pasta water.
  • Saute the pancetta in a large skillet over medium heat until the fat is rendered and it starts to brown. Add the leeks and cook, about 8 minutes. When you add the leeks, you can also throw in a pat or 2 of butter if you want to. This'll give the dish some scrumptious flavor.
  • After 8 to 10 minutes, pour in the wine, and then cook until reduced, an additional 1 to 2 minutes. Reduce the heat to low, and then pour in the cream. Add salt and pepper to taste. Stir in some Parmesan.
  • Toss in the pasta, adding a little pasta water to thin as needed. Serve with Parmesan over the top - delicious!

CHICKEN & LEEK PASTA BAKE WITH A CRUNCHY TOP



Chicken & leek pasta bake with a crunchy top image

You can pre-prepare the chicken base and freeze to make a hearty, no-fuss pasta bake later in the week. It's sure to become a family favourite

Provided by Lulu Grimes

Categories     Dinner, Main course, Pasta, Supper

Time 2h

Number Of Ingredients 13

400g dried spinach pasta (we used Seeds of Change spinach trottole pasta, available from Tesco)
2 leeks, cleaned and finely sliced
1 courgette, grated
3 tbsp pesto
2 tbsp low fat soft cheese
2 tbsp fine breadcrumbs
25g butter
25g plain flour
250ml milk
1 tsp olive oil
2-3 (depending on size) skinless chicken thigh fillets, cut into cubes
1 skinless chicken breast, cut into cubes
⅓ onion very finely chopped (optional)

Steps:

  • For the base, melt the butter in a saucepan, stir in the flour and cook for a few mins, stirring all the time. Now, using a whisk or spatula, carefully stir in the milk, a little at a time, making sure the sauce stays smooth. Bring the mixture to a simmer and cook for a couple of mins until it thickens - it will be very thick. Turn the heat right down and keep cooking for 5 mins, stirring often.
  • Meanwhile, heat the oil in a non-stick frying pan and fry all of the chicken in batches until it starts to colour lightly at the edges. Scoop out each batch of chicken and put it on a plate. Add the onion to the pan if you are using it, and cook over a low heat until soft. Add the chicken and any juices and the onion to the white sauce, fold it in and cook the mixture for a further 15 mins or until the chicken is cooked through. If you're making the base ahead of time, you can leave it to cool at this stage then freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)
  • Cook the pasta following pack instructions. Put the leeks in a pan with a little water, cover and cook until very soft. Drain, then return to the pan with the courgette, pesto and soft cheese, stir everything together, add the chicken base and stir well, then heat until just bubbling. Add a splash of water if it's very thick.
  • Stir the pasta into the chicken mixture and tip into a large baking dish. Sprinkle over the breadcrumbs and grill the top until it browns.

Nutrition Facts : Calories 601 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 0.8 milligram of sodium

BAKED PENNE WITH FARMHOUSE CHEDDAR AND LEEKS



Baked Penne with Farmhouse Cheddar and Leeks image

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

1/4 cup (1/2 stick) butter
5 cups chopped leeks (white and pale green parts only; about 5 large)
1/4 cup all purpose flour
3 1/2 cups whole milk
1 pound extra-sharp cheddar cheese, coarsely grated (about 4 cups packed)
1 tablespoon Dijon mustard
1 teaspoon hot pepper sauce
2 large eggs
1 pound penne pasta

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.

CHEESY LEEK & BACON PASTA



Cheesy leek & bacon pasta image

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

1 tbsp olive oil
300g leek, halved and finely sliced
8 rashers smoked streaky bacon, sliced
400g pasta shapes (we used penne)
100g herb & garlic soft cheese (we used Boursin)

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, CHEESY BAKED MACARONI



Easy, Cheesy Baked Macaroni image

A family favorite--in fact my teenage daughter's girlfriend always finagles a visit when I plan to make this for dinner. Goes great with a salad and homemade bread! Enjoy!

Provided by Sue Prickett

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Yield 5

Number Of Ingredients 3

1 pound seashell pasta
1 (15 ounce) can tomato sauce
1 (8 ounce) package processed cheese food, shredded

Steps:

  • Cook macaroni according to package directions, shortening recommended cooking time by 2 to 3 minutes as macaroni will continue to bake later in oven. Drain.
  • Mix cooked macaroni and tomato sauce in large glass ovenproof dish. Stir in 3/4 of the shredded cheese. Sprinkle remaining 1/4 of the cheese on top.
  • Bake at 350 degrees F (175 degrees C) for 20 minutes.

Nutrition Facts : Calories 495.8 calories, Carbohydrate 74.4 g, Cholesterol 29.1 mg, Fat 13.3 g, Fiber 4.3 g, Protein 22.1 g, SaturatedFat 7.4 g, Sodium 883.4 mg, Sugar 6.4 g

EASY PASTA BAKE WITH LEEK AND CHEESE



Easy Pasta Bake with Leek and Cheese image

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

1 bunch leeks, quartered lengthwise and cut into 2-inch pieces
½ (16 ounce) box penne pasta
1 cup heavy cream
2 tablespoons butter
1 ½ cups shredded Emmentaler cheese
1 pinch salt and freshly ground black pepper to taste

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



Cheesy Leek & Pasta Bake image

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

200 g jumbo pasta shells
600 g leeks, trimmed washed & sliced
2 tablespoons parsley, chopped
1 teaspoon thyme, chopped
50 g blue cheese, crumbled
50 g cheddar cheese, shredded
20 g parmesan cheese, grated
260 ml milk
1/2 cup breadcrumbs
2 teaspoons cornstarch (optional)
2 tablespoons water (optional)

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

CHEESY MACARONI BAKE WITH LEEKS AND PANCETTA



Cheesy Macaroni Bake with Leeks and Pancetta image

Provided by My Food and Family

Categories     Home

Time 40m

Yield 8 servings, 1 cup each

Number Of Ingredients 11

3 cups elbow macaroni, uncooked
2 Tbsp. flour
1 cup fat-free reduced-sodium chicken broth
3 leeks, white and light green parts thinly sliced
1/2 lb. pancetta, chopped
2 cloves garlic, minced
1 tub (8 oz) PHILADELPHIA Cream Cheese Spread
1-1/2 cups KRAFT Shredded Italian* Five Cheese Blend
3 Tbsp. KRAFT Grated Parmesan Cheese
5 oval buttery crackers, crushed
1 Tbsp. butter, melted

Steps:

  • Heat oven to 350ºF.
  • Cook macaroni as directed on package, omitting salt.
  • Meanwhile, whisk flour and chicken broth until blended. Cook leeks, pancetta and garlic in large deep skillet on medium heat 8 min. or until white parts of leeks are crisp-tender, stirring frequently. Add cream cheese spread and chicken broth mixture; mix well. Cook 2 to 4 min. or until cream cheese is completely melted and sauce is thickened, stirring constantly. Add shredded cheese; cook and stir 2 to 3 min. or until melted.
  • Combine cracker crumbs and butter.
  • Drain macaroni. Add to leek mixture in skillet; mix lightly. Spoon into 3-qt. casserole sprayed with cooking spray; sprinkle crumb mixture.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 300, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 40 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 13 g

PAUL'S CRAFTY MAC N CHEESE WITH PANCETTA



Paul's Crafty Mac N Cheese with Pancetta image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

1 1/2 pounds ziti pasta
1/2 pound pancetta, chopped
1 1/2 cups grated Monterey Jack (plus extra for topping)
1 1/2 cups grated Asiago (plus extra for topping)
1 1/2 cups grated Cheddar (plus extra for topping)
1 1/2 cups grated Provolone (plus extra for topping)
1 1/2 cups grated Parmesan (plus extra for topping)
1 1/2 cups heavy cream
Sea salt and freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Bring a large pot of water to a boil and cook ziti until al dente. Strain and rinse in cool water. In a saute pan over medium-high heat, cook pancetta until it is crispy and the fat has rendered. In the same pan, add all of the cheeses and the cream and whisk until blended. Season with salt and pepper, to taste. Slowly add the cooked ziti to the cheese mixture, stirring gently. Transfer the ziti and cheese mixture to a large baking dish or cast iron skillet. Top off with more cheese and bake for 24 to 30 minutes.

CHEESY PASTA, LEEK AND BACON BAKE



Cheesy Pasta, Leek and Bacon Bake image

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

13 ounces pasta, any shape, I used large macaroni
6 slices bacon, chopped
1 leek, chopped
6 mushrooms, sliced
7 ounces cheese, grated
2 ounces all-purpose flour
1 1/2 ounces butter
1 garlic clove, minced
3 1/4 cups milk
1 1/2 tablespoons whole grain mustard
5 -6 tomatoes, sliced
2 teaspoons dried herbs

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

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From kitchensanctuary.com


HOMEMADE CREAMY BAKED PANCETTA MACARONI - AUTHENTIC ITALIAN …
2018-03-28 Pre-heat oven to 400° (200° celsius). With 1 tablespoon of softened butter grease a medium- sized oven save pan (approximately 10-12 inch 25-30 cent). Boil water for the pasta and cook to very al dente. Drain well.
From anitalianinmykitchen.com


BAKED PASTA WITH PANCETTA - 12 TOMATOES
Preparation. Preheat oven to 400°F. Cook pasta until al dente (slightly undercooked is best). Drain and set aside. In a pan on medium heat, sauté pancetta until slightly browned. Remove from skillet and set on paper towel to drain. Add butter and diced shallot to same pan and saute until softened, 2-3 minutes.
From 12tomatoes.com


CHEESY PASTA BAKE WITH BACON AND LEEKS - TASTEFULLY VIKKIE
2020-07-06 Instructions. Preheat the oven on 180 degrees celcius (fan) or gas mark 6. In a large frying pan, add the oil and bacon strips and fry for 5 minutes or until golden while stirring. Add the leeks and continue to fry for 5-10 minutes until softened. Now add the mushrooms and fry for a further 3 minutes.
From tastefullyvikkie.com


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