Best 3 Baked Penne With Farmhouse Cheddar And Leeks Recipes

Indulge in a culinary journey with our delectable baked penne, a symphony of flavors that will tantalize your taste buds. This hearty dish is a perfect blend of classic Italian comfort food and modern culinary flair. Featuring succulent penne pasta, creamy farmhouse cheddar, and aromatic leeks, this baked pasta is a true crowd-pleaser. Each bite offers a delightful medley of textures, from the al dente pasta to the gooey cheese and the tender leeks. Whether you're hosting a cozy dinner party or simply craving a satisfying meal, our baked penne with farmhouse cheddar and leeks is sure to hit the spot.

**Additional Recipes:**

1. **Easy Baked Penne with Sausage and Spinach:** A quick and flavorful variation of baked penne, featuring juicy sausage, sautéed spinach, and a rich tomato sauce.

2. **Baked Penne with Roasted Vegetables:** A healthier take on baked penne, bursting with colorful roasted vegetables such as bell peppers, zucchini, and broccoli, all tossed in a light and tangy sauce.

3. **Creamy Pesto Baked Penne:** A delightful combination of fresh pesto, creamy Alfredo sauce, and tender penne pasta. This dish is perfect for those who love bold and flavorful Italian cuisine.

4. **Baked Penne with Chicken and Sun-Dried Tomatoes:** A protein-packed and savory dish that combines succulent chicken, sun-dried tomatoes, and a creamy sauce, all baked to perfection.

5. **Baked Penne alla Vodka:** A classic Italian dish featuring penne pasta tossed in a luscious vodka sauce made with tomatoes, cream, and a touch of vodka for a subtle kick.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED PENNE WITH FARMHOUSE CHEDDAR AND LEEKS

Baked Penne with Farmhouse Cheddar and Leeks image

Provided by Rick Rodgers

Categories Pasta Vegetarian High Fiber Father's Day Dinner Cheddar Leek Family Reunion Potluck Simmer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

1/4 cup (1/2 stick) butter
5 cups chopped leeks (white and pale green parts only; about 5 large)
1/4 cup all purpose flour
3 1/2 cups whole milk
1 pound extra-sharp cheddar cheese, coarsely grated (about 4 cups packed)
1 tablespoon Dijon mustard
1 teaspoon hot pepper sauce
2 large eggs
1 pound penne pasta

Steps:

Lightly butter 15x10x2-inch baking dish. Melt 1/4 cup butter in heavy large saucepan over medium heat. Add leeks; stir to coat. Cover saucepan and cook until leeks are tender, stirring occasionally, about 12 minutes (do not brown). Uncover saucepan; add flour. Stir 2 minutes. Add milk; bring to simmer, stirring often. Add cheese, mustard, and pepper sauce. Stir until cheese melts. Remove from heat. Season cheese sauce to taste with salt.
Whisk eggs in medium bowl. Gradually whisk in 1 cup cheese sauce. Stir egg mixture into cheese sauce in saucepan.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot.
Stir cheese sauce into pasta in pot. Transfer to prepared baking dish. do ahead Can be made 2 hours ahead. Let stand at room temperature.
Preheat oven to 400°F. Bake pasta until cheese sauce is bubbling around edges and some ends of pasta are golden brown, 25 to 30 minutes.
Let stand 15 minutes. Serve hot.

BAKED PENNE

Baked Penne image

This version of the Italian-inspired classic dish combines ground beef, peppers, and sauteed onions, baked with penne and PHILADELPHIA Italian Cheese and Herb Cooking Creme, and topped with Mozzarella cheese.

Provided by Philadelphia

Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese

Time 35m

Yield 6

Number Of Ingredients 7

Ingredients

½ pound extra lean ground beef
½ cup chopped onions
½ cup chopped green peppers
1 (24 ounce) jar spaghetti sauce
1 (10 ounce) tub PHILADELPHIA Italian Cheese and Herb Cooking Creme, divided
1 cup KRAFT Shredded Mozzarella Cheese, divided
3 cups hot cooked penne pasta

Steps:

Heat oven to 350 degrees F.
Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
Bake 20 min. or until heated through, uncovering after 15 min.

Nutrition Facts : Calories 397.2 calories, Carbohydrate 38.8 g, Cholesterol 64.2 mg, Fat 17.3 g, Fiber 4.4 g, Protein 21.4 g, SaturatedFat 8 g, Sodium 922 mg, Sugar 11.3 g

BAKED PENNE WITH THREE CHEESES

Baked Penne with Three Cheeses image

I don't believe in serving kids macaroni and cheese every day. It should be treated as an indulgence, because that's what it is. This is my version of the classic macaroni and cheese Xea's grandmother makes. Older kids can easily make this by themselves. Add a big green salad and they can have dinner ready before you get home from work!

Provided by Antonia Lofaso

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

Ingredients

Kosher salt
1 pound penne rigate pasta
1 stick (1/2 cup) unsalted butter
1/4 cup all-purpose flour
3 cups heavy cream
1/4 teaspoon freshly grated nutmeg
1 tablespoon seasoned salt, such as Lawry's
1 teaspoon freshly ground black pepper
1/2 pound shredded whole-milk mozzarella cheese
1/2 pound shredded Cheddar cheese
1/2 cup shredded Parmigiano-Reggiano cheese
1/2 cup dried breadcrumbs (preferably panko)

Steps:

Preheat the oven to 350 degrees F.
Prepare the penne rigate according to the package directions, minus 1 or 2 minutes of cooking time (see Cook's Note). Drain, then pour the pasta into a 9-by-13-inch glass baking pan.
In a 4-quart saucepan, melt the butter on medium-low heat. Whisk in the flour until it's dissolved. Add the cream to the saucepan. Add the nutmeg, seasoned salt, and black pepper and whisk the mixture until it's warmed through.
Reduce the heat to low, and add the mozzarella, Cheddar, and Parmigiano-Reggiano. Stir until you have a smooth cheese sauce.
Pour the sauce over the pasta and top with the breadcrumbs.
Bake for about 40 minutes, until the top turns a golden brown.

Tips:

Mise en Place: Before starting, measure out and prep all ingredients so they're ready to go.
Cook the Penne Perfectly: For al dente pasta, cook the penne 1-2 minutes less than the package instructions.
Use Fresh Vegetables: Fresh leeks and garlic provide the best flavor for this dish.
Grate Your Own Cheese: Pre-shredded cheese often contains additives and doesn't melt as smoothly.
Choose a Quality Cheddar: A sharp or extra sharp cheddar will provide the best flavor.
Don't Overcrowd the Pan: When searing the sausage, cook it in batches to avoid overcrowding the pan and steaming the meat.
Simmer the Sauce: Simmer the sauce for at least 15 minutes to allow the flavors to meld.
Season to Taste: Always taste the sauce and adjust the seasonings as needed before serving.
Bake Until Golden Brown: Bake the pasta until the top is golden brown and bubbly.
Let it Rest: Allow the baked penne to rest for a few minutes before serving to let the flavors settle.

Conclusion:

This baked penne with farmhouse cheddar and leeks is a hearty, flavorful, and comforting dish that's perfect for a weeknight dinner or a special occasion. The combination of creamy cheddar, tender leeks, and savory sausage makes this pasta a surefire hit with everyone at the table. With its simple ingredients and easy-to-follow instructions, this recipe is a great choice for both beginner and experienced cooks. So gather your ingredients, preheat your oven, and get ready to enjoy a delicious and satisfying meal.