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Leek and cheese pasta bake is creamy, cheesy, and just the right kind of cozy. It’s packed with tender pasta, sautéed leeks, and a homemade three-cheese sauce with cheddar, Parmesan, and mascarpone. A little fresh rosemary adds depth, and the crispy breadcrumb topping brings it home. Comfort food, made from scratch and baked until golden.
Here’s Why This Leek and Cheese Pasta Recipe Works
Crispy topping brings texture: A mix of breadcrumbs, Parmesan, and smoky paprika adds crunch and contrast.
Leeks add gentle, aromatic depth: Wilting them in white wine softens their bite and layers in flavor.
Three cheeses: Sharp white cheddar, salty Parmesan, and creamy mascarpone melt into a smooth, rich sauce.
Fresh rosemary cuts the richness: It gives the dish a woodsy note that balances all that dairy.
Serve this alongside my einkorn focaccia for dipping, or pair it with a fresh, bitter-sweet bite like my radicchio salad.
Recipe Tips
Use any short pasta you like: We used whole wheat einkorn pasta, but any type of pasta will work.
Undercook the noodles slightly: They’ll finish cooking in the oven and hold their shape better.
Toss cheese with flour first: This helps the sauce thicken evenly and stay smooth.
Temper the mascarpone: Mix it with a little warm sauce before combining to avoid lumps.
Taste before adding salt: Parmesan is salty so you may not need extra salt.
Slice leeks thin and evenly: This helps them cook quickly and melt into the sauce instead of clumping.
Use evaporated milk for richness without heaviness: It gives the sauce body without needing cream.
Let the bake rest before serving: A 5–10 minute rest helps the sauce thicken slightly and makes scooping cleaner.
If you’re looking for something heartier with a protein boost, try my seafood mac and cheese. It’s just as cozy, with a meaty twist.
This recipe has been adapted from Simply Ancient Grains
Three Cheese Pasta Bake with Leeks
This leek and cheese pasta bake is comfort food that doesn’t coast on cream alone. It’s layered, balanced, and satisfying to the last crunchy, cheesy bite. Cozy enough for a weeknight, good enough for company.
Craving something classic and ultra-creamy? Check out my homemade take on Betty Crocker mac and cheese. No box needed.
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Leek and Cheese Pasta Bake
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Ingredients
- 12 ounces dry pasta
- 2 leeks, rinsed, cut in half lengthwise and sliced
- ½ cup dry white wine
For the Sauce:
- 2 ½ cups evaporated milk
- 5 ounces white cheddar cheese, grated
- 5 ounces parmesan cheese, grated
- 2 tablespoons all purpose flour, or einkorn flour
- 4 ounces mascarpone cheese
- 2 tablespoons chopped fresh rosemary
- ¼ teaspoon salt, optional (taste first as the Parmesan is salty)
- ¼ teaspoon ground black pepper
Crumb Topping:
- ½ cup bread crumbs
- ¼ cup grated Parmesan cheese
- ½ teaspoon smokey paprika
Instructions
- Preheat the oven to 375°F and butter or coat with cooking spray, a 2.5 quart oven-proof casserole dish.
For the Pasta:
- Fill a large saucepan with water and bring to a boil. Add the pasta and cook according to package instructions, only until the pasta is almost tender 8-10 minutes. The pasta will continue to cook in the oven while absorbing sauce. Drain the pasta, cover the saucepan and reserve.
For the Sauce:
- Add the leeks and wine to a large skillet set over medium-high heat, cover with a lid and wilt the leeks for 2 or 3 minutes allowing the alcohol in the wine to burn off and the leeks are just softened but still have a bright color. Transfer to a large mixing bowl and reserve while preparing the sauce.
- Using the same skillet set over medium-high heat, add the evaporated milk and bring just to a boil then reduce the heat to low.
- In a separate mixing bowl, add the grated cheddar, Parmesan cheese and the flour. Toss to fully combine. Add this cheese-flour mixture to the hot milk and cook over low heat, whisking to blend.
- In a small dish, add the mascarpone and one-half cup of the cheese sauce and blend to a smooth consistency. If needed, add additional sauce until the mascarpone is smooth, then whisk the mixture into the cheese sauce. Stir in the rosemary, salt and pepper. Remove from the heat.
To assemble:
- Combine the pasta, leeks and the cheese sauce in a large bowl, gently mix until well combined. Transfer the mixture to the prepared casserole dish.
- In a small dish, combine the bread crumbs, 1/4 cup of Parmesan cheese and the smokey paprika. Sprinkle the mixture over the top of the casserole.
- Transfer the casserole to the middle rack of the oven and bake for 20-25 minutes until heated through and the sauce is bubbly at the edges. Remove from the oven serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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