Baked Leek, Gorgonzola, and Saffron Pasta, a colorful and quick main course, perfect to prepare in advance and ideal for serving on special occasions. A tasty recipe, like baked pasta with sausage.
For today’s recipe, I didn’t use béchamel, but cream with some added chunks of gorgonzola and saffron. A burst of colors and flavors truly irresistible even for Francesca and Giorgia, who loved it.
Of course, you can always use béchamel instead of the cream to melt the gorgonzola. Curious to find out how to make it? Then let’s go to the kitchen because the baked leek, gorgonzola, and saffron pasta will be ready in a click!
If you are interested in more main course recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 25 Minutes
- Portions: 4 People
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
- Energy 691.34 (Kcal)
- Carbohydrates 39.02 (g) of which sugars 5.79 (g)
- Proteins 23.65 (g)
- Fat 49.49 (g) of which saturated 15.68 (g)of which unsaturated 8.52 (g)
- Fibers 3.03 (g)
- Sodium 1,470.99 (mg)
Indicative values for a portion of 352 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 11 oz pasta
- 2 leeks
- 2 tbsps extra virgin olive oil
- 7 oz heavy cream
- 11 oz gorgonzola
- 1 packet saffron
- 1 oz grated parmesan
- salt (to taste)
- pepper (to taste)
Tools
- High-sided Casserole
- Frying Pan non-stick
- Baking Dish
- Cutting Board
- Knife
Steps
First, cook the pasta in plenty of salted water, halving the cooking time indicated on the package. Then clean the leeks. Remove the ends and the more damaged leaves. Then cut them into thin rings and rinse under water. Heat a non-stick pan, add the oil and leeks. Season with salt and pepper and cook for 5 minutes over low heat with the lid on, adding a little pasta cooking water if necessary.
Then add the cream, saffron, and half of the gorgonzola. Mix well until all ingredients are combined. Then drain the pasta and pour it into the pan with the sauce. Stir and transfer the pasta with leeks into a baking dish.
Add some chunks of gorgonzola and the grated cheese and place in a preheated oven at 350°F for 5 minutes, or until the cheese has melted.
After the cooking time, remove from the oven and serve, adding more pepper if you like.
Storage and Tips for Baked Leek, Gorgonzola, and Saffron Pasta
Baked leek, gorgonzola, and saffron pasta can be prepared in advance and baked in the oven later.
FAQ Questions and Answers for Baked Leek, Gorgonzola, and Saffron Pasta
What can I substitute for gorgonzola?
Alternatively, you can use taleggio or other melting cheeses of your choice.
