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Penne with Leeks and Ricotta Recipe

Penne with Leeks and Ricotta is a popular Italian Main
Author :
On :
Friday, 1 July, 2016
Category :
Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Italian Recipe
Technique :
Bake Recipe
Difficulty :
Servings :
Serves 2
Rated 4 based on 100 votes


  • 1 lb leeks, rinsed
  • 2 to 3 tbsp - hazelnut oil
  • 1 Garlic clove, sliced
  • 4 cups - dried penne or other Pasta shape
  • 1 cup - ricotta cheese
  • 1/4 cup - Milk
  • 1/3 cup - freshly grated parmesan cheese
  • 2 tbsp - mixed chopped fresh herbs
  • 1/2 tsp - grated Lemon peel
  • 1/2 sp Lemon juice
  • Olive oil
  • Parsley sprigs to garnish
  • pepper to taste
  • salt to taste
  • How to Make Penne with Leeks and Ricotta:

    1. Preheat oven to 425 degree F (220 C).
    2. Cut leeks to thick slice.
    3. Into a roasting pan, place leeks with 2 tablespoons of the oil and the garlic.
    4. Roast 25 minutes or until lightly browned.
    5. After 10 minutes, bring a large pan of water to a boil.
    6. Add pasta, a little olive oil and return to a boil
    7. Reduce heat and simmer 10 minutes or until pasta is cooked but still firm to the bite.
    8. Meanwhile, in a small pan, place all remaining ingredients.
    9. Stir over low heat until melted.
    10. Heat through 5 minutes without boiling.
    11. Drain pasta, stir in a little more hazelnut oil and toss with cooked leeks.
    12. Stir in hot cheese mixture, season with salt pepper and serve at once.
    13. Garnish with parsley.


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