Crab and Ziti Bake

1/2 lb ziti
12 oz. Crab meat, drained
1/4 cup flour
3 Tbsp butter
2 Tbsp canola oil
1 leek, cleaned and diced
3 cups milk
1/2 tsp dried dill weed
Dash red pepper flakes
1 tsp Dijon mustard
1 1/2 cups shredded Fontina cheese
Palmful fresh parsley leaves, minced
1/4 cup shredded Parmesan cheese

Preheat oven to 350F. Bring a large pot of salted water to a boil. Add ziti, stir and cook until al dente.

Meanwhile make a Bechamel sauce by melting the butter and oil in a saucepan. Add the leek and cook about 6-8 minutes, until softened and beginning to brown. Add the flour and cook, whisking continuously, for about 3-5 minutes. Add about half the milk, whisking often. Bring to a boil and add remaining milk, the mustard, red pepper flakes and the dill to make a smooth sauce. Add a bit more milk if the sauce is very thick - it should not be too thick or the casserole will be too dense.

Drain the ziti and toss in a large bowl with the crab. Fold in the sauce, the cheese and parsley. Tip mixture into an oiled casserole and top with Parmesan cheese. Bake until bubbly, about 20-30 minutes.

Serves 6-8.