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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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An easy and satisfying meal. You can use any cheeses you have on hand to suit your tastes. Ingredients:
200 g jumbo pasta shells |
600 g leeks, trimmed washed & sliced |
2 tablespoons parsley, chopped |
1 teaspoon thyme, chopped |
50 g blue cheese, crumbled |
50 g cheddar cheese, shredded |
20 g parmesan cheese, grated |
260 ml milk |
1/2 cup breadcrumbs |
2 teaspoons cornstarch (optional) |
2 tablespoons water (optional) |
Directions:
1. Preheat oven to 200°C.
2. Cook pasta according to package directions. Steam leeks until just tender over the boiling pasta.
3. Put shells in a buttered casserole dish. Top with the leeks and season lightly with salt & pepper. Sprinkle the chopped parsley and thyme over the top.
4. Put milk in a saucepan and bring to a boil over medium-high heat. Add cheeses and stir to melt. If sauce seems a bit thin, you can thicken it by adding the 2tsp cornstarch to 2 Tbsp water and adding this mixture to the milk & cheese mixture and cook until thickened.
5. Pour the sauce over the leeks and top with the breadcrumbs. Bake for 30 minutes or until bubbly and golden.
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