Cheesy Pasta Leek And Bacon Bake Recipes

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.

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.

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.

CREAMY LEEK AND BACON PASTA

Steps:

• Cook pasta in slighty salted boiling water.
• add oil to frypan, and gently fry leeks and chopped bacon for about 6 mins or untill leeks are soft then add dried season and evaporated milk and cook gently for another 3mins check for seasoning, you may wish to add pepper at this stage. Stir in cooked pasta and add the parmesan cheese,stir well and serve with crusty bread.