CREAMY BAKED ZITI WITH SAUSAGE AND BROCCOLI

Описание: BUY ANN SIGGARD'S COOKBOOK HERE! - https://bit.ly/3ciPkGR

(This is a full size recipe – I halved this recipe for the dish in the YouTube video)

INGREDIENTS:
1 lb. broccoli florets trimmed and cut into 1 ½ in pieces
Salt Pepper and garlic salt
1 pound ziti pasta
2 T. extra virgin olive oil
1 pound sweet or hot Italian sausage (I used hot)
1 large onion chopped fine
8 garlic cloves minced
2 tsp. lemon zest and 2 T. lemon juice
½ tsp. red pepper flakes
2 cups chicken broth
1 ½ cups heavy cream
½ cup dry white wine ( I used extra ½ cup chicken broth, instead)
8 oz fontina cheese, shredded (I used the soft baby bell cheese
2 oz. Parmesan cheese, grated (1 cup) I also added the shredded Parmesan/Roman cheese from Costco)


DIRECTIONS:

Bring 4 qts. Water to boil in large pot. Fill another bowl halfway with ice and water. Add broccoli and 1 T. salt to boiling water and cook until crisp tender, about 1 minute. Using slotted spoon, remove broccoli to ice water and let cool about 2 minutes. Drain and pat dry.
Return pot of water to boil and add pasta and cook stirring often bout 8-10 minutes, before completely done. Drain pasta in colander and toss with 1 T. oil, leave in colander and set aside.
Heat oven to 400 degrees. Place rack in middle of oven. With dry empty pot, add 1 T. olive oil til shimmering on medium heat. Add sausage and cook, breaking up with wooden spoon, until no longer pink, about 3 minutes. Remove with slotted spoon and transfer to paper towel lined plate.
Add onion, ½ tsp salt and cool until softened 5—7 minutes. Stir in garlic, lemon juice and zest, and pepper flakes until fragrant. Add flour and cook until golden, about 1 minute. Slowly whisk in broth, cream and wine, scraping up browned bits and smoothing any lumps. Bring to simmer and cool til slightly thickened, about 2 minutes.
Off heat and add fontina (baby bell cheese) ½ cup parmesan until cheese has melted and sauce is smooth. Add in all other ingredients; sausage, pasta and broccoli. Transfer to 9/13 deep dish and sprinkle again with an extra cup of fontina and parmesan cheese. Bake until bubbling for 25-35 minutes. Cool slightly before serving.
To make ahead, put together and cover with greased aluminum foil to cover and refrigerate for up to 24 hours. Bake for 25 minutes and hot throughout. Remove foil and bake another 25 minutes.