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Einkorn Pasta Bake with Cheese and Leeks

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This recipe for our einkorn pasta bake is loaded with cheese. A blend of rosemary and leeks give the pasta an earthy, sweet flavor while the Parmesan cheese and mascarpone add richness. The ingredients create a taste sensation at your first bite. 

It is made with whole wheat einkorn pasta which has the nutty flavor of spelt, but cooks up softer. Rich in protein, whole wheat einkorn pasta offers more nutrition than traditional pastas.

einkorn pasta bake with cheese and leek

We used Jovial einkorn whole wheat pasta in this casserole, the pasta is available in some grocery stores in the section with the rice and dry pastas as well as most health food stores and online at Amazon.   

Whole wheat pastas have a different texture than pastas made with modern-day white or semolina flour.  I would describe them to be firmer in texture, with an earthy flavor that is delicious and satisfying.  

I love the luxurious creaminess of the cheese sauce, the lovely chopped leeks, the subtle notes of the wine and fresh rosemary.  The flavors all compliment each other and balance deliciously with the taste and texture of the whole wheat pasta.

einkorn pasta bake with cheese and leek

The cheese sauce is made with evaporated milk instead of heavy cream.   It has the consistency of cream without the added fat and works really well in this recipe.   But it tastes like it is loaded with heavy cream! Grated white cheddar cheese, grated Parmesan cheese and creamy mascarpone cheese is blended with the milk creating a smooth, creamy sauce. 

The chopped fresh rosemary is stirred in at the finish.   A bread crumb mixture of parmesan and smokey paprika is sprinkled over the top and the casserole is baked until it is golden brown and bubbly. This is such a delicious, creamy leek and cheese pasta bake.

einkorn pasta bake with cheese and leek

This casserole is easy to make, just add a nice salad and it is a meal!  

This recipe has been adapted from Simply Ancient Grains

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Leeks, Rosemary and Cheese Pasta Bake

Einkorn Pasta Bake with Cheese and Leeks

This creamy entrée of leeks, rosemary and cheese pasta bake is made with the ancient grain, einkorn whole wheat pasta. The sauce is made with white cheddar, parmesan and mascarpone and balances perfectly with the chopped leeks and fresh rosemary.
5 from 18 votes
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 416kcal
Author: Pat Nyswonger


  • 12 ounces Jovial Whole Wheat Einkorn Pasta
  • 2 leeks rinsed, cut in half lengthwise and chopped 1/2 -inches
  • 1/2 cup dry white wine

For the Sauce:

  • 2 1/2 cups evaporated milk
  • 5 ounces white cheddar cheese grated
  • 5 ounces parmesan cheese grated
  • 2 tablespoons einkorn flour
  • 4 ounces mascarpone cheese
  • 2 tablespoons finely chopped fresh rosemary
  • 1/4 teaspoon sea salt optional (taste first as the Parmesan is salty)
  • 1/4 teaspoon finely grated black pepper

Crumb Topping:

  • 1/2 cup whole-wheat bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon smokey paprika
  • Rosemary Sprigs for garnish


  • 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.


Serving: 1 | Calories: 416kcal | Carbohydrates: 28g | Protein: 19g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Cholesterol: 78mg | Sodium: 717mg | Fiber: 2g | Sugar: 9g

Pat Nyswonger

Pat is a wife, mom of four adult children, and grandmother to seventeen beautiful children. She is a self-taught home cook and loves creating delicious meals for her family and friends. Her kitchen is the hub of activity in her home, and she loves to entertain.

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