Creamy Leek Pasta Bake

Chef Brainy
What Started it all:
Eggs, Leek, pasta, food processor

A comforting and flavorful British-inspired dish, perfect for a chilly evening. This creamy leek pasta bake is a delightful twist on a classic pasta dish, with the added bonus of being easy to prepare and bake.


  • 250g pasta of your choice (e.g., penne, fusilli, or rigatoni)
  • 2 medium leeks, cleaned and chopped
  • 2 large eggs
  • 1/2 cup grated cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsalted butter, softened
  • 1/2 cup heavy cream
  • Fresh parsley, chopped (optional)


  1. Preheat your oven to 375°F (190°C).
  2. Cook the pasta according to the package instructions until al dente. Drain and set aside.
  3. In a food processor, process the chopped leeks until they are finely chopped.
  4. In a large skillet, melt the butter over medium heat. Add the chopped leeks and cook until softened, about 5 minutes.
  5. In a large bowl, whisk together the eggs, flour, salt, and pepper.
  6. Add the cooked pasta to the bowl and toss until the pasta is well coated with the egg mixture.
  7. In a greased 9x13-inch baking dish, arrange half of the pasta mixture.
  8. Top with the softened leek mixture, followed by the grated cheddar and Parmesan cheese.
  9. Pour the heavy cream over the top and sprinkle with a pinch of salt.
  10. Repeat the layering process, starting with the remaining pasta mixture, followed by the remaining leek mixture, and finally the remaining cheese.
  11. Bake for 25-30 minutes or until the top is golden brown and the sauce is bubbly.
  12. Remove from the oven and let it rest for 5 minutes before serving. Garnish with chopped parsley, if desired.

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