Pic of Baked leek and goats cheese pasta

Baked leek and goats cheese pasta

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Vegetarian mains

Baked leek and goats cheese pasta

Main Serves 6 1h
An excellent midweek meal, this pasta bake is lighter and more flavourful than macaroni, but just as comforting. Goat's cheese and leeks are a good combination of sharp and sweet, but you can play around with the type of cheese – a piquant blue cheese also works (although reduce the quantity slightly).


  • 350g tubed pasta e.g. rigatoni or penne
  • olive oil
  • 3 leeks, washed and sliced
  • 2 large garlic cloves, peeled and crushed
  • 1 tbsp white wine (optional)
  • 5-6 eggs, depending on size
  • 400g crème fraîche
  • 200ml milk
  • small handful fresh thyme leaves, or use 1 tsp dried
  • handful fresh parsley, chopped
  • 80g Parmesan or Pecorino cheese, grated
  • 200g goat's cheese, crumbled
  • salt and pepper


Prep time: 10 min
Cooking time: 50 min
  • Step 1

    Partly cook the pasta in a pan of boiling water for 5-6 minutes. Drain and toss in just enough olive oil to coat. Leave to one side.
  • Step 2

    Preheat the oven to 200°C/Gas 6. Heat a little oil in a large pan. Gently fry the leeks for a few minutes, until softened. Add the garlic and wine, if using, cook for a couple more minutes until the wine has reduced.
  • Step 3

    Remove from the heat. Lightly grease a baking or gratin dish. In a large bowl whisk the eggs, crème fraîche and milk. Stir in the thyme, parsley, Parmesan (reserve 1 tablespoon for sprinkling), leeks, pasta and two thirds of the goat's cheese. Season well with salt and pepper. Pour the mixture into the baking dish. Scatter over the remaining cheeses.
  • Step 4

    Bake for about 40 minutes, until the top is golden. Serve with salad.

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