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.



Ingredient Checklist


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.

  • 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;