Fish Pasta Bake with Cheesy Leeks
- Seafood
- Pasta
- Italian
- Contains Dairy
This satisfying fish pasta bake has a moreish cheesy leek filling, making it the perfect comfort food after a long days work.
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Nutrition Per Serving
- Calories 902
- Carbs 99.5g
- Fat 32.8g
- Fibre 5.2g
- Protein 50.6g
- Sugar 10.8g
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Step 1
Preheat your oven to 180°C (350°F). Meanwhile, cook the penne pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside.
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Step 2
In a saucepan, melt butter over medium heat. Add sliced leeks and cook until soft, about 5-7 minutes. Stir in plain flour and cook for another 2 minutes.
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Step 3
Gradually add milk to the saucepan, whisking continuously until the mixture thickens. Stir in Dijon mustard, half of the grated cheddar cheese, and season with salt and pepper to taste.
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Step 4
In a separate pan, cook the coarsely chopped Nile perch over medium heat until it flakes easily with a fork. Remove from heat and gently mix in the lemon juice and chopped fresh parsley.
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Step 5
Combine the cooked pasta, fish mixture, and cheesy leek sauce in a large mixing bowl. Stir gently until all ingredients are evenly distributed.
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Step 6
Transfer the mixture to a greased baking dish. Top with the remaining grated cheddar cheese and sprinkle dried breadcrumbs over the top for a crunchy finish.
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Step 7
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly. Let cool for a few minutes before serving.
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