Gorgonzola And Leek Pasta Bake

Directions

1. Wash and prepare the leeks first. Put them into a wide frying pan with the oil and cook them gently till soft and lightly browned. Season to taste and add in water if necessary to help them cook.
2. Meanwhile, bring a large saucepan of salted water to a rolling boil. When it boils, throw in the pasta and stir. Return the water to the boil and cook the pasta till al dente. Drain and transfer back to the saucepan.
3. Place the gorgonzola and lowfat milk into a bowl and place this bowl over a smaller pan of simmering water. Allow the gorgonzola to heat and stir in through the lowfat milk. Add in a little grated nutmeg to the melted cheese mix.
4. Add in the leeks, the melted cheese mix and the creme fraiche to the liquid removed pasta. Stir together thoroughly to proportionately distribute all the ingredients. Season to taste with salt and pepper.
5. Lightly grease an ovenproof dish large sufficient to take all the pasta with the butter or possibly low fat spread. Pour the pasta into the dish, cover randomly with the thin slices of mozzarella and sprinkle with parmesan. Place in a medium warm (200 C/375 F/gas mark 5) oven for 10 min, or possibly under a warm grill for about 4 min, or possibly till the top is lightly browned and bubbling. Serve at once with a fresh green salad, some crusty bread and a light red wine.