Blt Pasta Bake Bacon Leeks and Tomatoes
Indulge in the ultimate comfort food with this BLT Pasta Bake, a luscious combination of crispy bacon, tender leeks, and juicy cherry tomatoes baked to perfection with cheesy, golden breadcrumb topping. This hearty recipe elevates classic BLT flavors into an irresistible pasta dish, featuring al dente penne tossed in a creamy cheese sauce made with sharp cheddar and Parmesan. Sautéed leeks and garlic infuse the dish with aromatic depth, while the oven baking creates a bubbling, toasty crust. Perfect for a cozy family dinner or meal prep, this bacon, leek, and tomato pasta bake is a crowd-pleaser that marries simplicity with rich, savory flavor. Garnish with fresh parsley for a touch of brightness and serve warm for an unforgettable meal!
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Recipe Information
Ingredients
- 300 g pasta (penne or rigatoni)
- 200 g bacon, chopped
- 2 leeks, thinly sliced
- 200 g cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 500 ml milk
- 150 g cheddar cheese, shredded
- 50 g Parmesan cheese, grated
- 50 g bread crumbs
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional)
Instructions
Preheat your oven to 200°C (400°F) and grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate.
Using the same skillet with the bacon drippings, add the olive oil and sauté the sliced leeks for 3–4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the halved cherry tomatoes, cooking for 2–3 minutes until they begin to soften. Season with salt and pepper, then remove the skillet from the heat.
In a medium saucepan over medium heat, melt 2 tablespoons of butter. Stir in the flour and cook for 1 minute, whisking constantly.
Gradually add the milk, whisking until the sauce thickens and is smooth (about 3–4 minutes). Stir in 100g of the shredded cheddar cheese and 25g of the grated Parmesan. Mix until the cheese is fully melted and the sauce is creamy.
In a large mixing bowl, combine the cooked pasta, bacon, leek and tomato mixture, and cheese sauce. Toss until everything is well coated.
Transfer the pasta mixture to the prepared baking dish. Sprinkle the remaining cheddar, Parmesan, and bread crumbs evenly over the top.
Bake in the preheated oven for 20 minutes or until golden brown and bubbling.
Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
3271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.8 g | 247% | |
| Saturated Fat | 82.4 g | 412% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 8217 mg | 357% | |
| Total Carbohydrate | 209.9 g | 76% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 44.5 g | ||
| Protein | 179.3 g | 359% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 2510 mg | 193% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3241 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
