🧀 Mini Pasta Gratin with Leeks, Mushrooms & Broccoli – Creamy, Cheesy & Freezer-Friendly!

by

đŸ„„ Why You’ll Love This Mini Pasta Gratin Recipe

Okay, let’s talk about comfort food—but make it mini, veggie-loaded, and irresistibly cheesy! These Mini Pasta Gratins are exactly what your weeknight dinner rotation has been missing. They’re the perfect mix of cozy and practical, with sautĂ©ed leeks, mushrooms, and broccoli in a creamy Parmesan sauce. Baked to golden perfection with bubbling mozzarella on top? Yes, please!

Whether you’re meal prepping, planning dinner parties, or just need a dish that doubles as a side and a main—this one’s a winner. Bonus: they freeze beautifully, so future-you will thank present-you. 💚

đŸœ Ingredients You’ll Need

Here’s everything you’ll need to make these gorgeous little gratins:

  • 2 leeks, thinly sliced
  • 200g mushrooms, chopped
  • 1/2 head of broccoli, cut into small florets
  • 2 garlic cloves, minced
  • 400ml vegetable broth
  • 1 tbsp cornstarch, for thickening
  • 20cl cream (about 200ml)
  • 40g Parmesan, finely grated
  • 300g cooked pasta (fusilli or penne work great!)
  • 50g grated mozzarella, for topping

💡 Tip: Don’t have leeks? Swap with onions or scallions!

🧑‍🍳 Step-by-Step Instructions

1. Prep the Veggies

Start by washing and finely slicing your leeks and mushrooms. Break the broccoli into small bite-sized florets. The smaller the cut, the better they’ll blend into the gratin!

2. Sauté with Flavor

In a large pan, melt a bit of butter with a drizzle of olive oil. Toss in the garlic, leeks, mushrooms, and broccoli. SautĂ© for about 5–7 minutes, until the veggies soften and become fragrant.

3. Make the Creamy Sauce

Sprinkle the cornstarch over the sautéed vegetables and stir to coat. Slowly pour in the broth while stirring to avoid clumps. Then, add the cream and Parmesan. Let everything simmer for 10 minutes, until the sauce thickens and coats the back of a spoon.

4. Mix in the Pasta

Add the cooked pasta straight into the sauce and give everything a good stir so the creamy goodness coats every bite.

5. Fill the Ramekins

Spoon the pasta mixture into individual ramekins or small oven-safe dishes. Top generously with grated mozzarella cheese.

6. Bake to Golden Perfection

Bake at 200°C (392°F) for 20 minutes, or until the cheese is bubbling and beautifully golden.

😍 Look at that crispy, cheesy top—total bliss!

đŸ„— Serving Ideas

These Mini Pasta Gratins are incredibly versatile. Serve them:

  • As a main dish with a side salad (arugula + lemon vinaigrette = magic!)
  • As a fancy side to roasted chicken or grilled fish
  • In lunchboxes—they reheat perfectly
  • With a glass of chilled white wine for date night at home

🧊 Make Ahead & Freezer Tips

Meal prep queens and kings, this one’s for you! 🧊

  • Make ahead: Assemble the gratins in ramekins, cover with foil, and refrigerate for up to 2 days before baking.
  • Freeze: Let them cool completely after baking. Wrap tightly and freeze for up to 2 months. Reheat in the oven at 180°C (356°F) until warmed through.
  • Mini portions: These are perfect to freeze individually and reheat as needed—especially handy for busy weekdays or solo meals!

đŸŒ± Variations & Swaps

Want to make this recipe your own? Go for it! Here are a few fun ideas:

  • Gluten-free: Use gluten-free pasta and check that your broth is GF-friendly.
  • Dairy-free: Try coconut cream and vegan cheese alternatives—still super creamy and delicious.
  • Add protein: Toss in cooked chicken, crispy tofu, or even bacon bits.
  • Spice it up: Add a pinch of red pepper flakes or a spoon of Dijon mustard to the sauce.

📝 Final Thoughts

There’s something about these Mini Pasta Gratins with Leeks, Mushrooms & Broccoli that feels like a warm hug in food form. They’re cozy, satisfying, and packed with nutrient-rich veggies without sacrificing flavor. Whether you’re feeding a crowd, prepping for the week, or treating yourself, this recipe is guaranteed to earn a spot in your comfort food rotation.

Don’t forget to share a snap if you try this out—I love seeing your creations! 💚

📌 Recipe Card (for printing or quick view)

Mini Pasta Gratin with Leeks, Mushrooms & Broccoli

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 3-4 mini gratins

Ingredients:

  • 2 leeks, thinly sliced
  • 200g mushrooms, chopped
  • 1/2 head broccoli, cut into florets
  • 2 garlic cloves, minced
  • 400ml vegetable broth
  • 1 tbsp cornstarch
  • 200ml cream
  • 40g grated Parmesan
  • 300g cooked pasta
  • 50g grated mozzarella

Instructions:

  1. Sauté garlic and vegetables in butter and oil.
  2. Stir in cornstarch, broth, cream, and Parmesan. Simmer 10 mins.
  3. Add cooked pasta and stir to combine.
  4. Fill ramekins, top with mozzarella.
  5. Bake at 200°C (392°F) for 20 mins until golden.
  6. Serve hot, or cool and freeze for later!