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1
Preheat the oven to 375 degrees F.
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2
In a large pot of boiling salted water cook the pasta until al dente, drain and set aside.
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3
In a skillet over medium heat melt 2 tablespoons of butter and oil and cook the leeks until tender but not browned.
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4
In a bowl combine the cooked leeks with the Bechamel Sauce, Gorgonzola, Asiago, thyme, oregano, and parsley.
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5
Toss the sauce with the pasta until well coated and season, to taste.
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6
Grease a 9-inch springform pan with the remaining butter.
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7
Fill the springform pan with the pasta mixture and place on a baking sheet.
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8
Bake for 40 minutes.
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9
Let rest for 10 minutes before removing from the pan and slicing.
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10
In a heavy bottomed pot over medium heat, melt the butter and saute the garlic for 2 minutes until fragrant, but not brown.
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11
Remove the garlic and discard.
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12
Reduce the heat to low and whisk in the flour to make a roux, cook for 4 minutes, stirring constantly to prevent scorching.
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13
Heat the milk to just below boiling.
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14
Pour 1 cup of milk into the roux, whisking constantly as the sauce thickens.
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15
Add the rest of the milk, in 1/2 cup portions, whisking constantly to prevent lumps.
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16
Simmer the sauce over low heat for 8 minutes, stirring the bottom of the pot with a spatula to prevent burning.
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17
Remove the pot from the heat and stir in the cheese, kosher salt and nutmeg to finish the sauce.
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18
Preparation Time: 5 minutes
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19
Cooking Time: 12 minutes
