Pasta And Leek Casserole

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  Step 1

  Either cook some pasta or gather leftovers. Spaghetti aren't the best pasta for this, I prepare the smaller shapes and versions for this.

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  Step 2

  Cut the leek, disposing of the outermost layers and the harsh dark green tips. Wash it thoroughly, most leek might still have some soil in between the outer layers.
  To cook it, fill a small pot with a bit of water, just a few inches are enough. Add a drizzle of salt to the water, put in the leek slices and heat to a boil. After about (!) 10 minutes, the leek will become softer. You don't want it to fall apart but you don't want it to be solid. Test with a fork.
  While this cooks, preheat the oven (180°C)
  I haven't tried it yet but I'm sure you could replace the leek with broccoli, brussel sprouts and other veggies.

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  Step 3

  Depending on your preferences, you could now dice (half) a block of feta cheese.
  Feel free to add more vegetables too, bellpepper, sweet corn, mushrooms...

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  Step 4

  In a casserole dish, layer pasta, some ground cheese, feta, leek, pasta, cheese, leek, ........... Mix your cream with spices and herbs, pepper, salt, garlic... and pour it over everything. Don't use too much or it'll just get soggy.
  I have to admit though, my sauce recipe isn't perfect yet, my moms sauce always thickened while baking... hmmm...

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  Step 5

  Top with moar cheese. Cheeeeese!!!

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  Step 6

  Bake. Depending on your oven, this is going to take longer or shorter. Since all ingredients are already cooked, there's no real minimum time to cover once the cheese has melted and started to darken.

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somnambuchatter · Huntington Beach, California, US 2nd August 2014

Sounds yummy delicious!

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