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Baked Penne with Leeks and Mushrooms Recipe

Baked Penne with Leeks and Mushrooms Recipe

4.7 from 27 reviews

Creamy, cheesy baked penne loaded with sautéed leeks and mushrooms — a hearty, cozy comfort food for any day of the week.

Ingredients

Scale

For the Pasta:

  • 12 oz (340g) penne pasta

For the Sauce:

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 large leeks, white and light green parts only, sliced and rinsed well
  • 10 oz (280g) mushrooms, sliced (cremini or button work best)
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon thyme (fresh or dried)
  • 2 tablespoons all-purpose flour
  • 2 cups (480ml) milk (whole or 2%)
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 1/2 cups (170g) shredded mozzarella cheese, divided
  • Fresh thyme sprigs, for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a medium baking dish.
  2. Cook penne in salted water until al dente. Drain and set aside.
  3. In a large skillet, heat olive oil and butter over medium heat. Add leeks, and sauté for 5 minutes until soft. Add mushrooms and cook until golden, about 6–8 minutes.
  4. Stir in garlic, salt, pepper, and thyme, cooking for 1 minute more.
  5. Sprinkle in the flour, stirring constantly for 1–2 minutes.
  6. Gradually whisk in the milk until smooth and thickened (about 5 minutes).
  7. Stir in Parmesan and 1 cup mozzarella until melted.
  8. Toss the cooked pasta into the sauce mixture.
  9. Pour everything into the baking dish. Top with the remaining 1/2 cup mozzarella.
  10. Bake uncovered for 18–22 minutes or until the top is bubbly and lightly golden.
  11. Garnish with fresh thyme if desired and serve warm.

Notes

  • Add chicken or sausage for protein.
  • Can be prepped a day ahead and baked later.
  • Substitute gluten-free pasta and flour for a GF version.

Nutrition

Keywords: Baked Penne, Leeks, Mushrooms, Pasta Bake, Comfort Food