When the fridge looks spare but appetite doesn’t, I grate the last of the Gruyère, slice some leeks thinly, and make this comforting pasta bake. Silky with mascarpone and cream under a grilled, bronzed top, it invites the sort of seconds no one can resist.

Why This Leek and Gruyere Pasta Bake Works

There are evenings when only a dish laden with carbs dish will do. You carry it to the table and the day exhales. My leek and gruyère pasta bake is exactly that. Leeks soften into sweetness with almost no fuss. Gruyère brings nutty perfume. Parmesan adds savoury bite and a drift of snow on top.

The Mood and the Ritual

This is the recipe I reach for when the fridge looks bare. A few stray leeks, the end of a cheese wedge, and a little cream can still become supper. The leek and gruyère pasta bake feels thrifty yet generous. It gathers leftovers and turns them into something quick, easy and delicious.

As it bakes, the top freckles and the edges begin to bubble. The kitchen smells gently sweet from the leeks, and a little nutty from the cheese. Nothing is too neat, which is exactly the appeal.

Bring the skillet straight to the table and let it speak for itself. Bowls appear. People help themselves. Seconds seem obvious rather than cheeky, which is the whole point of food like this.

Texture, Always.

Mascarpone and double cream if you have it will do the quiet magic, giving the sauce its silk and gentle gloss. It clings without weight, so every tube is cushioned rather than drowned. On top, fine leek curls frizzle and turn a little toasty. A light drift of panko adds hush-crunch, just enough to keep each bite interesting.

Parmesan follows, melting in places and catching on the ridges. The top blisters in pleasing patches while the edges bubble and shine. You break in with a spoon and this is why the leek and gruyère pasta bake feels so right.

Molten underneath, nubbly on top, and entirely too easy to finish.

If You Liked This…

If this leek and gruyère pasta bake hit the spot, you’ll adore my bright, creamy Courgette, Lemon & Ricotta Rigatoni — all sunshine and silk loaded with Courgette. Or cosy up with a bowl of my Mushroom Gnocchi Soup pillowy gnocchi, deep mushroom flavour, and a spoon you won’t want to put down!