Baked Ziti with Leeks, Swiss Chard, and Sun-Dried Tomatoes

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of olive oil.

In a large pot, bring salted water to a boil. Add the ziti pasta and cook until al dente, about 8 minutes. Drain and set aside.

In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add the leeks and sauté until they begin to soften, about 5 minutes.

Add the garlic to the skillet and cook for an additional minute until fragrant.

Stir in the Swiss chard and cook until wilted, about 3 minutes. Remove from heat and set aside.

In the same skillet, add the remaining tablespoon of olive oil. Add the sun-dried tomatoes and sauté for 2 minutes.

Sprinkle the flour over the sun-dried tomatoes and cook, stirring constantly, for 1 minute to form a roux.

Gradually pour in the half-and-half and broth, stirring continuously to prevent lumps. Cook until the mixture thickens slightly, about 3 minutes.

Stir in the Gruyère and Parmesan cheeses until melted and smooth. Season with fresh thyme, red pepper flakes, salt, and pepper to taste.

In a large mixing bowl, combine the cooked ziti, sautéed leeks and Swiss chard, and the cheese sauce. Mix well to ensure the pasta is evenly coated.

Transfer the mixture to the prepared baking dish. Sprinkle the panko breadcrumbs evenly over the top.

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbling.

Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley and lemon zest.

Serve warm and enjoy your homemade Baked Ziti with Leeks, Swiss Chard, and Sun-Dried Tomatoes!