CHEESY LEEK & PASTA BAKE

Cheesy Leek & Pasta Bake image

Provided by Moor Driver

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