A comforting spring vegetable baked ziti featuring cellentani pasta, a creamy leek and garlic sauce, fresh asparagus, and frozen peas, all topped with a blend of mozzarella and parmesan cheeses and baked until golden and bubbling.
1. Preheat the oven to 375F. Bring a large pot of generously salted water to a boil.
2. In a 3.5 qt Le Creuset Braiser (or large pot), melt the butter and add the leeks. Cook, stirring occasionally, for 3-5 minutes until the leeks are starting to soften, then add the garlic and cook for 1 more minute until fragrant.
3. Stir in the flour and cook for 1 minute, then add the milk 1 cup at a time, whisking to fully incorporate before adding more. Once all the milk is added, whisk in the salt, pepper, nutmeg, and cayenne. Add the cream cheese and turn the heat up to medium high. Cook, whisking often, until the cream cheese melts and the sauce bubbles and thickens slightly (3-5 minutes).
4. Add the asparagus and cook for 2-3 minutes until starting to soften, then add the peas and cook for 1-2 minutes until heated through. Stir in the parmesan cheese. Taste and adjust seasoning if desired, then remove from the heat and cover to keep warm until the pasta is ready.
5. Meanwhile, boil pasta until al dente (2 minutes less than package directions), then drain it and add it to the braiser with the sauce. Mix the pasta with the sauce and top with mozzarella and parmesan.
6. Bake uncovered for 20-25 minutes until bubbling around the edges, then broil for 2-3 minutes to get the top extra golden brown. Enjoy!
