This oven baked 4-ingredients creamy leek parmesan penne is the kind of simple comfort food that feels a little special without making extra work for the cook. Sweet, softened leeks melt into the creamy pasta, while parmesan bakes into a golden top that makes the whole dish smell wonderful coming out of the oven. It is a lovely weeknight casserole-style pasta for busy families, and it also fits right in at a casual potluck or Sunday supper.
Serve this rich pasta with a crisp green salad, roasted broccoli, or simple sliced tomatoes to balance the creaminess. A piece of warm garlic bread or a crusty roll is always welcome for scooping up the extra sauce, and if you want to round it out for heartier appetites, baked chicken or a rotisserie chicken on the side pairs beautifully.
Oven Baked 4-Ingredients Creamy Leek Parmesan Penne
Servings: 6
Ingredients
12 ounces penne pasta
Directions
1. Heat the oven to 400°F and lightly grease a rectangular ceramic baking dish. Bring a large pot of well-salted water to a boil, then cook the penne for 2 minutes less than the package directions so it stays a little firm. Drain and set aside.
2. While the pasta cooks, place the sliced leeks in a large skillet with a small dab of butter or drizzle of olive oil over medium heat. Cook for 8 to 10 minutes, stirring often, until the leeks are very soft and lightly golden at the edges.
3. Add the heavy cream, salt, pepper, and 1 cup of the parmesan to the skillet with the leeks. Stir until the cheese melts and the sauce is smooth and creamy, then fold in the drained penne until every piece is coated.
4. Spoon the pasta mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup parmesan over the top.
5. Bake for 20 to 25 minutes, until bubbly around the edges and golden on top. Let it rest for 5 minutes before serving so the sauce settles slightly and each scoop holds together nicely.
Variations & Tips
Add a little protein: If you want to make this more filling, stir in shredded rotisserie chicken or a handful of diced ham before baking. It is an easy way to turn a simple pasta side into a complete supper.
For picky eaters: Slice the leeks very thinly and cook them until completely soft so they almost melt into the sauce. That way little ones who are unsure about vegetables still get the sweet, mild flavor without noticing big pieces.
Extra crispy top: For a deeper golden crust, place the dish under the broiler for 1 to 2 minutes at the end of baking. Just keep a close eye on it, because parmesan can go from golden to too dark in a hurry.
Make-ahead tip: Assemble the pasta a few hours ahead, cover, and refrigerate until dinnertime. When baking from cold, add about 5 to 10 extra minutes so the center gets hot and bubbly.
Cheese swap: If you like a stronger cheesy finish, use a mix of parmesan and pecorino Romano on top. It gives the dish a saltier, sharper bite that grown-ups usually love.
