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

Preheat your oven to 200°C (400°F).

Bring a large pot of salted water to a boil and cook the ziti until just al dente. Drain and set aside.

In a large skillet over medium heat, add a splash of the oil from the sun-dried tomato jar. Add sliced leeks and sauté until soft and lightly golden, about 8-10 minutes.

Add minced garlic to the leeks and cook for 1 minute until fragrant.

Stir in the chopped Swiss chard and cook until just wilted. Add the sun-dried tomatoes and remove from heat.

In a small saucepan, warm the heavy cream and vegetable broth over low heat until just starting to simmer.

In a large mixing bowl, combine the cooked pasta, the leek and chard mixture, half of the shredded cheese, and the warm cream mixture. Toss well to coat.

Transfer the mixture into a greased baking dish and top with the remaining fontina cheese.

Bake for 15-20 minutes, or until the cheese is bubbling and slightly browned on top.