Recently, I had my neighbor for dinner and wanted to make something that I could prepare in advance and provide some decent leftovers for my upcoming surgery recovery weekend. I ran across this recipe from Alison Roman in Bon Appetit. After reading the description that it was like a version of broccoli cheddar soup in flavor, but with more texture, I had to give it a try, tweaked for Swiss ingredient availability, of course. It absolutely did not disappoint and was a welcome change from lasagna. New item on rotation for cozy winter needs.
Baked Pasta with Leeks & Broccoli
- 1 lb. ziti or fusili
- Olive oil
- 12 baby leeks, cleaned and diced
- Black pepper
- 1 tsp. red pepper flakes
- 1 lb. chicken cooked and diced into small pieces
- 2 small heads of broccoli cut into small florets
- 4 cloves of garlic, minced
- 1 c. heavy cream (buy more to use when reheating)
- 1.5 c. shredded Gruyere
- 1.5 c. shredded cheddar
- 12 chives, chopped
- 1/2 c. breadcrumbs toasted with oil
Recipe can be prepped one day in advance with topping added at the last minute. Set aside some additional cream to toss the pasta with prior to baking or reheating.
- If baking immediately, preheat oven to 425F.
- Cook pasta according to package instructions, but for 2 minutes less than suggested. Drain pasta, saving 1 cup of pasta water.
- Heat 5 T. olive oil in a large skillet over medium-high heat. Add broccoli until nearly tender. Add leeks, garlic, , half of the chives, salt & pepper, stirring until leeks are just softened, about 5 minutes.
- Add red pepper flakes and more salt and pepper as needed.
- Place leek and broccoli mixture in a large bowl with the cooked chicken and cooked pasta.
- Add cream, 1 cup of Gruyere, 1 cup of cheddar, and pasta water, stirring well.
- Pour mixture into a baking dish and refrigerate if preparing in advance.
- If baking immediately, top with toasted bread crumbs and remaining cheese.
- Bake for ~25-30 minutes.
- Sprinkle with remaining chives before serving.