casserole Farfalle with Leek & Bacon

Photo credit: © Eatwell101.com

by Veronica Brandy

Veronica Brandy

Veronica is the co-founder of Eatwell101. Veronica's culinary education started at 3 and came through hands-on experience—helping her mother and grand-mother running restaurants and catering services, cooking for friends and family. In 2011, Veronica and her husband joined forces to create Eatwell101, bonding over their shared love of food and cooking as a family.

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Updated Feb 17, 2026

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Looking for a quick and simple lunch for your kids? This creamy pasta, leek and bacon casserole doesn’t need special attention to prepare; it’s easy to make and it’s a great way to make your children eat vegetables. So why not give it a try on one of your weeknight menus?

Ingredients list for  farfalle with leek bacon casserole

Serve 5:

• 1,1 lbs (500g) farfalle
• 1 lb (450g) sliced ​​leeks
• 3 1/2 ounce  (100g) bacon
• 1/2 (120ml) of cream
• 1 cube stock
• Grated cheese

Directions

1. Cook the pasta in plenty of boiling water with the cube stock. Cook the pasta al dente, it should be a bit crunchy because the cooking will continue in the oven.

2. Meanwhile, cook the chopped leeks in a chef pan. Halfway through cooking, add the bacon and mix. Add the cream and continue the cooking for a few minutes.

3. Preheat oven to 390°F (200°C).

4. Mix leeks and farfalle pasta. Arrange everything in a baking dish and add the grated cheese on top. Broil in the oven for 15 to 20 minutes.

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