Cheesy Leek & Pasta Bake - cooking recipe

Ingredients
    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)
Preparation
    Preheat oven to 200\u00b0C.
    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.

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