Name: Baked Ziti with Creamy Leeks, Kale, and Sun-Dried Tomatoes
Total time: 1 h 15 min
Yield: Serves 4 to 6
Ingredients: ½ cup panko bread crumbs; ¼ cup grated Parmesan cheese; ¼ cup extra-virgin olive oil, divided; ½ teaspoon grated lemon zest, plus lemon wedges for serving; 2 pounds leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly; 1 teaspoon table salt, divided, plus salt for cooking pasta; ⅛ teaspoon pepper; 2 teaspoons minced fresh thyme or ¾ teaspoon dried; ½ cup dry white wine; 2 cups unsalted vegetable broth; 1 pound ziti; 6 garlic cloves, minced; ¼ teaspoon red pepper flakes; 6 ounces (6 cups) baby kale; ¼ cup oil-packed sun-dried tomato, chopped coarse; 2 tablespoons chopped fresh parsley

Baked Ziti with Creamy Leeks, Kale, and Sun-Dried Tomatoes

Published on December 13, 2025

Time

1¼ hours

Yield

Serves 4 to 6

Baked Ziti with Creamy Leeks, Kale, and Sun-Dried Tomatoes

Ingredients

½ cup panko bread crumbs¼ cup grated Parmesan cheese¼ cup extra-virgin olive oil, divided½ teaspoon grated lemon zest, plus lemon wedges for serving2 pounds leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly1 teaspoon table salt, divided, plus salt for cooking pasta⅛ teaspoon pepper2 teaspoons minced fresh thyme or ¾ teaspoon dried½ cup dry white wine2 cups unsalted vegetable broth1 pound ziti6 garlic cloves, minced¼ teaspoon red pepper flakes6 ounces (6 cups) baby kale¼ cup oil-packed sun-dried tomato, chopped coarse2 tablespoons chopped fresh parsley

Before You Begin

If you can’t find baby kale, substitute 8 ounces kale, stemmed and chopped.

Instructions

Adjust oven rack to upper-middle position and heat oven to 450 degrees. Combine ½ cup panko bread crumbs, ¼ cup grated Parmesan cheese, 1 tablespoon extra-virgin olive oil, and ½ teaspoon grated lemon zest in bowl; set aside.

Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Stir in 2 pounds leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly; ½ teaspoon table salt; and ⅛ teaspoon pepper and cook until softened and lightly browned, 8 to 12 minutes. Stir in 2 teaspoons minced thyme and cook until fragrant, about 30 seconds. Stir in ½ cup white wine, scraping up any browned bits, and cook until evaporated, about 2 minutes. Stir in 2 cups unsalted vegetable broth and bring to boil. Reduce heat to low, cover, and simmer until leeks are very tender, about 8 minutes. Process leek mixture in blender on high speed until very smooth, about 2 minutes. Season with salt and pepper to taste.

Meanwhile, bring 4 quarts water to boil in Dutch oven. Add 1 pound ziti and 1 tablespoon salt and cook, stirring often, until nearly al dente. Reserve 1½ cups cooking water, then drain pasta. Cook remaining 1 tablespoon oil, 6 minced garlic cloves, and ¼ teaspoon red pepper flakes in now empty pot over medium heat until fragrant, about 1 minute. Stir in 6 cups baby kale; ¼ cup oil-packed sun-dried tomatoes, coarsely chopped;and remaining ½ teaspoon salt and cook, stirring occasionally, until kale is wilted and tomatoes are softened, about 3 minutes. Off heat, stir in cooked pasta, leek mixture, and 1 cup reserved cooking water; season with salt and pepper to taste. Adjust consistency with remaining ½ cup cooking water as needed (sauce should be thick but still creamy).

Transfer pasta mixture to broiler-safe 13 by 9-inch baking dish, smoothing top with silicone spatula. Cover tightly with aluminum foil and bake until sauce is bubbling, 10 to 12 minutes. Remove baking dish from oven and heat broiler. Remove aluminum foil and sprinkle panko mixture evenly over pasta. Broil until panko mixture is golden brown, about 2 minutes. Sprinkle with 2 tablespoons chopped fresh parsley and serve with lemon wedges.