Nigella Leek Pasta Bake

There’s something soul-hugging about pasta bakes, isn’t there? This Nigella Leek Pasta Bake has become my go-to when I want a dinner that’s creamy, cheesy, and doesn’t need babying.

I made this the first time on a cold Thursday night, using the last of the leeks and a half block of cheese that had been lingering in the fridge. I didn’t expect much — but oh, it turned out ridiculously satisfying. The top gets golden, the middle stays soft and rich, and the leeks sort of melt into everything. It’s simple, humble, and absolutely lush.

Why You’ll Love It

• It’s ready in under an hour and mostly hands-off.
• The leeks go soft and sweet — perfect with the sharp cheese.
• It’s even better the next day. Yes, really.
• Uses fridge-staple ingredients you probably already have.
• Easy to tweak — add mushrooms, bacon, or swap in a new cheese.
• Pure comfort. Creamy, cozy, crispy-topped goodness.

Ingredients

• 8 oz penne pasta
• 1 bunch leeks, quartered and cut into 2-inch pieces
• 1 cup heavy cream
• 2 tbsp butter
• 1½ cups shredded Emmentaler cheese
• Salt and freshly cracked black pepper, to taste

How to Make It

Fire up the oven:

Preheat your oven to 475°F (245°C) and grease a baking dish — nothing too fancy, just something deep enough to hold a good layer of pasta.

Boil your bits:

Bring two pots of salted water to a rolling boil. In one, cook the penne until just al dente (about 11 mins). In the other, give the leeks a quick 2-minute boil. Drain everything and set aside.

Get the sauce silky:

In a saucepan over low heat, warm the cream and butter until just simmering. Toss in the cheese and stir until it melts into a dreamy sauce. Add salt and pepper to taste — I go heavy on the black pepper, but follow your heart.

Toss it all together:

In the baking dish, layer the pasta and leeks. Pour the cheesy cream sauce all over — give it a gentle stir if you’re feeling precise, or just let it fall where it may.

Let it bake:

Bake uncovered for about 10 minutes, until golden and bubbling on top. The smell? Absolutely heavenly. Let it rest a few minutes before digging in (if you can wait, that is).

Common Mistakes and How to Dodge Them

Why is my pasta mushy?
You probably overcooked it before it went in the oven. Stop boiling when it’s still got a little bite.

Can I skip the cheese or use a different one?
You can, but Emmentaler melts like a dream. Swiss or Gruyère are good swaps. Cheddar if you’re feeling rebellious.

My leeks are stringy!
Slice them smaller next time and don’t skip the pre-boil. They need softening before the oven.

Storage and Reheating

Fridge: Store leftovers in a lidded container for up to 3 days. It reheats like a dream.

Freezer: Assemble but don’t bake. Wrap tightly in foil and freeze up to a month. Bake straight from frozen — just tack on an extra 15 minutes or so.

Reheat:

• Oven: 350°F covered for 20–25 mins.
• Microwave: Medium power, 2 mins, stirring halfway.
• Stovetop: With a splash of cream or milk, stir gently until warm.

Frequently Asked Questions

Can I make it vegetarian?
Totally. Just leave out the meat (if you’ve added any extras) and use veg-based cheese if needed.

Can I add other veggies?
Yep — mushrooms, peas, even sautéed spinach are lovely in this.

Is there a no-dairy version?
Try plant-based cream, butter, and cheese. It won’t be exactly the same, but still delicious.

Does it have to be penne?
Not at all. Any short pasta works — fusilli, rigatoni, even macaroni.

Nutrition Facts (Per Serving)

• Calories: 511
• Fat: 30g
• Saturated Fat: 15g
• Carbs: 40g
• Protein: 15g
• Sodium: 500mg
• Sugar: 4g
• Fibre: 2g

Try More Nigella Recipes:

• Nigella Chicken Tagine
• Nigella Chicken Cacciatore
• Nigella Mushroom Pate