Recipe: Pasta Casserole With Leeks On

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Recipe: Pasta Casserole With Leeks On
Recipe: Pasta Casserole With Leeks On

Video: Recipe: Pasta Casserole With Leeks On

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Pasta casserole with leeks

Recipe photo: Pasta casserole with leeks
Recipe photo: Pasta casserole with leeks

6 servings of ZNAIKA 06/25/13

Pasta and leeks are baked in a cheese sauce with chili and mustard.

Food (for 6 servings)
Feather pasta (penne paste) or other curly - 450 g
Butter - 50 g
Leeks (sliced ​​white) - 5 cups
Flour - 1/4 cup
Milk - 3 1/2 cups
Cheddar cheese (shredded) - 4 cups
Dijon mustard - 1 tbsp l.
Hot sauce - 1 tsp
Large eggs - 2 pcs.
Butter for greasing the mold

How to make a pasta casserole:

1. Lightly butter a 25x30x5 cm ovenproof dish. Heat 50 g of butter in a large saucepan over medium heat. Pour the onion into a saucepan, mix. Cover the saucepan and cook the leeks, stirring occasionally, until soft, about 12 minutes. Remove the lid and sprinkle the onion with flour, cook, stirring occasionally, for about 2 minutes. Add milk to a saucepan with onions, stirring occasionally, bring to a boil. Then add cheese, mustard and hot sauce to the saucepan, stir until the cheese melts. Remove the saucepan from the stove. Season with salt to taste.

2. Beat eggs in a bowl and add 1 cup of cheese sauce. Put the whole egg mass into a saucepan with the remaining sauce.

3. In a large saucepan, boil pasta until al dente (slightly undercooked) according to package directions. Place the pasta in a colander and then transfer back to the pot in which it was cooked.

4. Turn on the oven to preheat to 200 degrees. Pour the cheese sauce into a saucepan with pasta, mix well, and then transfer this mass to the prepared form.

5. Place the pasta dish in a preheated oven and cook the pasta casserole for 25-30 minutes, until the top is golden brown.

Let the pasta casserole stand at room temperature for 15 minutes before serving.

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