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This quick and easy pasta bake with leeks and cheese makes a perfect midweek dinner when you’re short on time. I make it often! You can add ham or bacon to the noodles if you like.
Ingredients
- 8 ounces penne pasta
- 1 bunch leeks, quartered lengthwise and cut into 2-inch pieces
- 1 cup heavy cream
- 2 tablespoons butter
- 1 ½ cups shredded Emmentaler cheese
- salt and freshly ground black pepper to taste
Directions
Step 1
Preheat the oven to 475 degrees F (245 degrees C). Grease a baking dish.
Step 2
Bring two pots of lightly salted water to a boil. Add penne to one pot and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Add leeks to the second pot and cook for 2 minutes. Drain leeks well.
Step 3
Meanwhile, heat cream and butter in a saucepan over low heat until hot. Whisk in Emmentaler cheese until melted. Season with salt and pepper.
Step 4
Drain penne. Place penne and leeks into the prepared baking dish. Pour cheese sauce over top.
Step 5
Bake in the preheated oven until lightly browned, about 10 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 721 | |
| % Daily Value * | |
| Total Fat43g | 55% |
| Saturated Fat27g | 133% |
| Cholesterol142mg | 47% |
| Sodium225mg | 10% |
| Total Carbohydrate63g | 23% |
| Dietary Fiber4g | 15% |
| Total Sugars8g | |
| Protein24g | |
| Vitamin C15mg | 77% |
| Calcium517mg | 40% |
| Iron4mg | 24% |
| Potassium414mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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