Baked Penne with Dolcelatte Cheese and Leeks


Baked Penne with Dolcelatte Cheese and Leeks

Prep Time ~15 mins Cooking Time ~35 mins
Approx Cost ~£? Difficulty ~Easy
Freeze ~? Serves ~4

Tip ~


50g / 2oz butter, plus extra for greasing

250g / 9oz dried penne

250g / 9oz button mushrooms, sliced

1 red pepper, sliced

2 garlic cloves, finely chopped

1 tbsp finely chopped fresh sage

250 - 275g / 9 - 10oz leeks, thinly sliced

250ml / 8floz double cream

50g / 2oz Parmesan cheese, grated

175g / 6oz Dolcelatte cheese, cubed

Salt and pepper

Fresh sage leaves to garnish


  • Put a large saucepan of water on to boil.
  • Preheat the oven to 220C / Gas mark 7.
  • Butter a 23 x 28cm / 9 x 11in ovenproof dish and set aside.
  • When the water has come to the boil, add the pasta and cook until just tender (al dente), according to packet instructions.
  • Melt the butter in a large frying pan and fry the mushrooms, pepper and garlic for about 5 minutes until softened. Stir in the sage and leeks and remove the pan from the heat.
  • Combine the cream, Parmesan and Dolcelatte together in a very large bowl and set aside.
  • When the pasta is cooked, drain it thoroughly in a colander.
  • Add the mushroom mixture and the cooked pasta to the cheese mixture and stir to combine.
  • Taste and adjust the seasoning.
  • Transfer the pasta mixture to the ovenproof dish and bake in the oven for 12 - 15 minutes, or until the top is browned and bubbling. Garnish with the fresh sage leaves before serving.