Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Bring a large pot of water to a boil over high heat. Add salt and the pasta, and cook just shy of al dente.
Step 3
While the pasta is cooking, heat a medium-size skillet over medium heat and add the bacon. Cook until crispy, about 5 minutes, then add the leeks and cook until tender, about 2 minutes more. Add the flour and cook, stirring, for 1 minute. Whisk in the stock, milk, and salt and pepper and bring up to a bubble. Stir in 1 1/2 cups of the cheese in a figure-eight motion.
Step 4
Drain the pasta and combine it with the sauce. Spoon the pasta into the tomato shells and garnish with the remaining 1/2 cup of cheese and the bread crumbs. Place the tomato shells on a rimmed baking sheet and bake for 12 to 15 minutes, until golden brown on top.
