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.

Source: Better Homes and Gardens

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Recipe Summary

prep:
40 mins
bake:
30 mins
stand:
5 mins
total:
1 hr 15 mins
Servings:
6
Yield:
7 1/2 cups
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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; fat 29g; cholesterol 93mg; saturated fat 17g; carbohydrates 36g; mono fat 7g; poly fat 1g; insoluble fiber 3g; sugars 3g; protein 19g; vitamin a 1220IU; vitamin c 4.7mg; thiamin 0.4mg; riboflavin 0.2mg; niacin equivalents 3.7mg; vitamin b6 0.1mg; folate 101mcg; vitamin b12 0.2mcg; sodium 689mg; potassium 315mg; calcium 336mg; iron 2.3mg.
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