Sausages and leeks are a winning combination! Now add pasta and cheese to the equation and you suddenly have a cheesy sausage pasta bake guaranteed to please even the most picky eaters at your dinner table!

Of all the sausage pasta recipes I’ve tried, this has to me one of my absolute favourites which is why I’m so excited to be sharing it with you today. 

Easy Dinner Recipe Bake

This simple dish is ready in just a few easy steps with minimal effort and maximum appreciation from those lucky enough to be served this sausage pasta bake. 

And If you find yourself in a rush, you can always pre-cook your pasta and store it in the fridge for up to 2 days which will help you to cut down even further on your cooking time for this recipe. 

A Great Way To Incorporate Healthy Leeks

Not everyone enjoys the idea of eating leeks but adding pasta and sausages really helps to mask that strong leek taste which is great when trying to introduce healthy vegetables in your family’s diet. 

Even those who do not like onions will be delighted with this dish. Leeks have a much milder flavour than onions and tend to be a bit softer if cooked well. Leeks are also a good source of Vitamins A, C and K so I am more than happy that they eat them. 

Serve this sausage pasta bake  with a side of light green salad or fresh yoghurt-cucumbers for a lighter contrast to this bake and enjoy!

Also try an Italian version of pasta and sausages.


Sausage, Leek and Pasta Bake

Our cheesy sausage pasta bake is everybodys' favourite. This easy peasy recipe will warm the stomache and the hearts.
Total Time 40 mins
Course Bakes, Main Course
Cuisine International
Servings 4 persons


  • 250 g Penne pasta tubes
  • 50 g butter
  • 50 g all purpose flour
  • 600 ml milk
  • 1 tsp dry mustard
  • salt and pepper

  • 2 tblsp olive oil
  • 1 leek washed and sliced thinly
  • 400 g Cumberland sausages or else
  • 25 g breadcrumbs
  • 60 g cheddar cheese grated
  • ½ tsp smoked paprika


  • Preheat the oven to 160°C (325°F).

  • Boil pasta in plenty of salted water according to manufacturer’s instructions.

  • Drain and toss with a little oil. Set to one side.

  • To make the sauce –
    Melt the butter in a saucepan and then stir in the flour to make a roux.
  • Remove from the heat and gradually stir in the milk.

  • Return to the heat and stir continuously until thickened. Whisk in the mustard and season to taste. Set to one side.

  • For the meat and leek mixture –
    Heat the olive oil and lightly fry the sliced leeks until soft.
  • Remove the skins from the sausages and break up each sausage into small chunks.

  • Add to the leeks and fry until cooked and golden brown.

  • Deglaze the pan with a splash of white wine or water.

  • Add the sausage mixture to the pasta and mix well.

  • Place into a baking dish.

  • Pour the white sauce over the pasta and sausage mixture, mixing well.

  • Mix together the breadcrumbs, grated cheese and paprika and sprinkle over the top of the pasta.

  • Bake uncovered for 20 minutes.


My favourite tools for this recipe are: 
Oval baking dish set *
My bamboo chopping board*
Keyword casserole, pasta

Written by


Hi, I am Susan. I love the art of cooking and I love life! Also am keen to inspire you and try out new ways of cooking. Here on My Golden Pear I write about the latest trends, share my travel discoveries and enjoy improving home and garden.