I made this the other week for my friends when they stayed over and it’s a great recipe for making ahead of time. You can assemble the dish in advance and keep it in the fridge or freeze it and take it out to defrost before cooking in the oven. Not only that, but pasta + cheese + bacon + leek = delicious! This Bacon and Pasta Bake recipe was given to me by my mum and it’s really tasty. Probably one to avoid if you’re on a diet though. Although you could make a healthier cheese sauce, but I have to confess I just buy a ready made cheese sauce from the fresh pasta section of the supermarket. I do tend to use low fat mozzarella though, but of course you can stick to full fat.
Bacon and Leek Pasta Bake Recipe
175g / 6 oz pasta (I usually use fusilli)
2 leeks, chopped
300g cheese sauce (make your own or save time and effort and buy a ready made one from the supermarket)
130g bacon, chopped
250g mozzarella, sliced
60g parmasean, grated
Pan fry the chopped bacon and leeks until brown. I don’t use any oil and I always trim the fat from the bacon, so keep stirring to avoid it sticking.
Boil the pasta according to the packet instructions until aldenti.
Mix together and add in the cheese sauce and 30g of the parmesan. Pour into a big baking dish, like one you’d use for a lasagne.
Slice the mozzarella and place over the top of the bacon, leek and pasta mix.
Sprinkle the remaining parmesan over the top and place in an oven at 180 degrees centigrade for 20-25 minutes until golden brown.
This bacon and leek pasta bake is quite rich so I always serve with a salad.
If you like the sound of this you might also like my recipe for chorizo, olive and tomato pasta.
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