Prep
15m
Cook
45m
Total
1h
Ingredients
Method
Turn cooking mode on
Step 1
Soften garlic in olive oil, add tomato purée, then chopped tomatoes. Season and simmer until thick and rich. Spread into a baking dish.
4 Garlic cloves
2 tbsp Olive oil
1 tbsp Tomato purée
2 x 400g tins Chopped tomatoes
Salt
Pepper
Step 2
Cook leeks in butter and olive oil until soft and sweet. Stir in flour and cook for 1 minute. Gradually whisk in milk until thick. Remove from heat and melt in 1912 Golden Blue.
3 Leeks
50 g Butter
1 tbsp Olive oil
2 tbsp Plain flour
500 ml Whole milk
150 g Blue Cheese
Step 3
Cook pasta shells in well-salted water until just al dente.
400-500 g Large pasta shells
Step 4
Pipe or spoon the leek and blue cheese sauce into the shells. Arrange over the tomato base. Top with extra cheese.
Blue cheese
Step 5
Bake at 200°C (180°C fan) for 30 minutes until golden and bubbling. Rest briefly before serving.
For
4
M
I
Tomato base
2
tbsp
Olive oil
4
Garlic cloves, sliced
1
tbsp
Tomato purée
2
x 400g tins
Chopped tomatoes
Salt
Pepper
Basil
Leek & blue sauce
3
Leeks, large, sliced
50
g
Butter
1
tbsp
Olive oil
2
tbsp
Plain flour
500
ml
Whole milk
150
g
Blue Cheese
Black pepper
Pasta & topping
400-500
g
Large pasta shells
Blue cheese, for topping
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Made it?
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P
Peter G
7 days ago
Yummy
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James O'Sullivan
5 days ago
Looks great!
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C
christina o
14 days ago
brilliant
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Reply
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Prep
15m
Cook
45m
Total
1h
Ingredients
Method
Turn cooking mode on
Step 1
Soften garlic in olive oil, add tomato purée, then chopped tomatoes. Season and simmer until thick and rich. Spread into a baking dish.
4 Garlic cloves
2 tbsp Olive oil
1 tbsp Tomato purée
2 x 400g tins Chopped tomatoes
Salt
Pepper
Step 2
Cook leeks in butter and olive oil until soft and sweet. Stir in flour and cook for 1 minute. Gradually whisk in milk until thick. Remove from heat and melt in 1912 Golden Blue.
3 Leeks
50 g Butter
1 tbsp Olive oil
2 tbsp Plain flour
500 ml Whole milk
150 g Blue Cheese
Step 3
Cook pasta shells in well-salted water until just al dente.
400-500 g Large pasta shells
Step 4
Pipe or spoon the leek and blue cheese sauce into the shells. Arrange over the tomato base. Top with extra cheese.
Blue cheese
Step 5
Bake at 200°C (180°C fan) for 30 minutes until golden and bubbling. Rest briefly before serving.
For
4
M
I
Tomato base
2
tbsp
Olive oil
4
Garlic cloves, sliced
1
tbsp
Tomato purée
2
x 400g tins
Chopped tomatoes
Salt
Pepper
Basil
Leek & blue sauce
3
Leeks, large, sliced
50
g
Butter
1
tbsp
Olive oil
2
tbsp
Plain flour
500
ml
Whole milk
150
g
Blue Cheese
Black pepper
Pasta & topping
400-500
g
Large pasta shells
Blue cheese, for topping
Only visible to you
Made it?
Cancel
P
Peter G
7 days ago
Yummy
Like
Reply
Cancel
James O'Sullivan
5 days ago
Looks great!
Like
Reply
Cancel
C
christina o
14 days ago
brilliant
Like
Reply
Cancel
