This pasta recipe is even simpler than you think! It only takes six ingredients to make, so it's super easy to add to your weekly grocery list.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Cook pasta according to package directions; drain, reserving 1 cup of the cooking liquid. Return pasta to pot. Add tomatoes; toss gently to combine.

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  • Meanwhile, in a 10-inch nonstick skillet cook bacon over medium heat until crisp. Drain on paper towels, reserving 1 Tbsp. drippings in skillet. (If desired, set aside 2 Tbsp. bacon for topping.) Add leeks to reserved drippings; cook 3 minutes or until tender, stirring occasionally. Stir bacon and leeks into pasta mixture in the pot. Transfer mixture to a 2- to 2 1/2-qt. au gratin or baking dish.

  • Add reserved pasta water to skillet, scraping up any crusty brown bits. Boil gently, uncovered, 5 minutes or until reduced by half. Add cream. Boil gently, uncovered, 5 minutes more or until slightly thickened, stirring occasionally. Remove from heat. Stir in 1 1/4 cups of the cheese until melted. Season to taste with salt and pepper. Pour cheese mixture over pasta mixture.

  • Bake, covered, 30 minutes or until sauce is bubbly. Sprinkle with remaining 3/4 cup cheese. If using, top with reserved 2 Tbsp. bacon.Let stand 5 minutes before serving.

Nutrition Facts

488 calories; 29 g total fat; 17 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 93 mg cholesterol; 689 mg sodium. 315 mg potassium; 36 g carbohydrates; 3 g fiber; 3 g sugar; 19 g protein; 0 g trans fatty acid; 1220 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 101 mcg folate; 0 mcg vitamin b12; 336 mg calcium; 2 mg iron;

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