Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [18]
4. In a medium mixing bowl, combine the cooled sausage and vegetables and stir gently to mix well.
5. Spread 4 cups of the bread cubes in the bottom of the prepared baking dish. Top with half of the sausage-vegetable mixture. Sprinkle with half of the fontina and half of the Parmesan. Repeat with the remaining bread, sausage-vegetable mixture, and cheeses.
6. In a medium mixing bowl, whisk the eggs, half-and-half, stock, pepper, and remaining 1¼ teaspoons salt. Pour the egg mixture evenly over the top of the casserole, making sure you cover as much of the bread as possible.
7. Bake the casserole until cooked through, the cheese has melted, and the top is golden and a nice crust has formed, about 1 hour. Set the casserole aside to rest for about 10 minutes before serving.
10 to 12 servings
Note: The casserole may be assembled and then refrigerated up to overnight before being baked. Allow it to return to room temperature before baking.
BAKED CAVATAPPI WITH CHICKEN IN A PESTO CREAM SAUCE
Ooohhh, this is so herbalicious. Prepare this for your next potluck dinner and watch ’em come running. Feel free to make your pesto a day or two ahead of time and then add it when it’s needed. Also, vegetarians can make this dish without the chicken—simply omit the chicken and adjust the seasoning amounts accordingly.
1 pound cavatappi, penne, or other tubular pasta
1¾ teaspoons salt, plus more for cooking the pasta
¾ cup olive oil
1 pound boneless, skinless chicken breasts, thinly sliced
¾ teaspoon freshly ground black pepper
1 cup small-diced onion
2 teaspoons minced garlic
9 ounces spinach, tough stems removed, roughly chopped
½ cup toasted pine nuts
¼ teaspoon crushed red pepper
1¼ teaspoons finely grated lemon zest
1 cup packed fresh basil leaves
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3½ cups whole milk
8 ounces Parmigiano-Reggiano cheese, finely grated (about 2½ cups)
1. Cook the pasta in a large pot of salted water until just under al dente, 2 to 3 minutes less than the time recommended on the package. Drain, drizzle with 1 tablespoon of the olive oil, and toss to coat. Set aside.
2. Grease a 3-quart ovenproof baking dish with 1 tablespoon of the remaining oil and set aside.
3. Heat 1 tablespoon of the remaining olive oil in a 12-inch sauté pan over medium heat. Add the chicken, ¼ teaspoon of the salt, and ¼ teaspoon of the black pepper and cook, stirring, until the chicken is opaque, about 2 minutes. Remove from the pan and set aside.
4. Add another tablespoon of the oil to the hot pan and add the onion. Cook until tender, about 4 minutes. Add 1 teaspoon of the garlic and cook until fragrant, about 20 seconds, then add the spinach and ¼ teaspoon of the remaining salt and cook until the spinach begins to wilt, 1 to 2 minutes. Remove from the pan and set aside.
5. To make the pesto, combine the pine nuts, crushed red pepper, ¼ teaspoon of the lemon zest, and the remaining 1 teaspoon garlic in a food processor. Pulse until blended. Using a rubber spatula, scrape down the sides. Add the basil leaves, ¼ teaspoon of the remaining salt, ¼ teaspoon of the remaining black pepper, and the remaining ½ cup olive oil and pulse until completely blended. Set the pesto aside (see Note).
6. Preheat the oven to broil.
7. Wipe the sauté pan clean with a paper towel. Return the pan to the stove over medium heat. Add the butter and flour and whisk to combine. Cook, whisking constantly, for about 2 minutes. Do not allow the flour to brown. Whisk in the milk, ½ cup at a time, and cook until thickened, 4 to 6 minutes. Remove from the heat and stir in the pesto, three-quarters of the Parmesan, and the remaining 1 teaspoon salt and ¼ teaspoon black pepper.
8. In a large mixing bowl, combine the pasta, chicken, spinach mixture, pesto sauce, and remaining 1 teaspoon lemon zest. Toss to mix well. Pour into the prepared baking dish. Sprinkle the top with the remaining Parmesan and broil until the pasta is heated through and the top is golden brown and bubbly, 4 to 6