Leeks Gorgonzola Tagliatelle Bake is a simple and delicious main dish, prepared with dry egg tagliatelle, boiled here in boiling water, then mixed with a sauce made with sautéed leeks and gorgonzola fondue and then gratinated in the oven with a sprinkling of grated parmesan.
The result will be a dish with a golden and fragrant crust, and a soft and creamy heart, perfect to bring to the table for Sunday lunch as an alternative to the classic red baked pasta, or enjoyed as a rich and substantial main dish for a special family occasion.
In this recipe, the sweetness of the leeks combines perfectly with the savory flavor of the gorgonzola, for a balanced and tasty final result, while the cheese fondue, made with liquid cream, powdered saffron and, of course, diced gorgonzola, will give the preparation an irresistible creaminess.
Leeks Gorgonzola Tagliatelle Bake Variations
For this recipe, we used dried egg tagliatelle. If you prefer, you can substitute fresh tagliatelle; you can make them at home, or you can opt for another pasta shape of your choice, such as tonnarelli, pappardelle, or spaghettoni.
If you don't particularly like gorgonzola, you can replace it with stracchino, crescenza or another creamy cheese or, if you prefer, you can brown the leeks in clarified butter.
Can I Make These Ahead of Time?
If you like, you can prepare the baked leek and gorgonzola pasta ahead of time and grill it in the oven just before serving: it will be excellent both hot and slightly warm.
Ingredients
How to Make Leeks Gorgonzola Tagliatelle Bake
To prepare the baked leek and gorgonzola pasta, first clean the leek and cut it into thin slices.
To prepare the baked leek and gorgonzola pasta, first clean the leek and cut it into thin slices.
Transfer the leeks to a non-stick pan with 4 tablespoons of extra virgin olive oil and let them wilt over medium heat, stirring occasionally with a wooden spoon. Once they are soft, season with salt, remove from the heat and set aside.
Transfer the leeks to a non-stick pan with 4 tablespoons of extra virgin olive oil and let them wilt over medium heat, stirring occasionally with a wooden spoon. Once they are soft, season with salt, remove from the heat and set aside.
Heat the liquid cream in a saucepan with a thick bottom.
Heat the liquid cream in a saucepan with a thick bottom.
Add the chopped gorgonzola.
Add the chopped gorgonzola.
Let the blue cheese melt over medium heat until you obtain a creamy and smooth sauce.
Let the blue cheese melt over medium heat until you obtain a creamy and smooth sauce.
Add a pinch of powdered saffron away from the stove.
Add a pinch of powdered saffron away from the stove.
Mix everything well.
Mix everything well.
Plunge the egg tagliatelle into plenty of lightly salted boiling water.
Plunge the egg tagliatelle into plenty of lightly salted boiling water.
Once ready, drain the pasta al dente and transfer it directly into the pan with the leeks.
Once ready, drain the pasta al dente and transfer it directly into the pan with the leeks.
Add the Gorgonzola fondue.
Add the Gorgonzola fondue.
Stir carefully to blend the ingredients.
Stir carefully to blend the ingredients.
Pour the tagliatelle into a baking dish lightly greased with oil.
Pour the tagliatelle into a baking dish lightly greased with oil.
Sprinkle the surface with grated Parmesan cheese, then cook everything in a preheated oven at 355°F/180°C for about 15 minutes.
Sprinkle the surface with grated Parmesan cheese, then cook everything in a preheated oven at 355°F/180°C for about 15 minutes.
Once the time has passed, take the pasta out of the oven.
Once the time has passed, take the pasta out of the oven.
Distribute the baked leek and gorgonzola pasta on individual plates, bring to the table and serve. Enjoy!
Distribute the baked leek and gorgonzola pasta on individual plates, bring to the table and serve. Enjoy!
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