Wednesday, July 15, 2009

"Wow this is good"

And yes it was good. Not sure what to call this dish. It started out as a Sausage, Fontina and Bell Pepper Strata from the June Bon Appetit. As I was making this I was also preparing to make Baked Macaroni. As I stared at the pasta boiling I thought why not just combine the two dishes. My husband was very happy that I did. The Fontina cheese made it gooey and the flavor from the scallions was a nice addition. Obviously I did not use the bread the Bon Appetit recipe called for. Here is what I did -

large eggs
1 1/2
cups whole milk
cups sliced green onions
1/4 cup finely grated Romano cheese
tablespoons chopped fresh oregano
teaspoon salt
pound hot Italian sausages, casings removed
1/2 large red bell pepper, halved, seeded, cut into
1/2-inch wide-strips
1/2 Pasta, elbows or shells, cooked according to package directions
1 cups (loosely packed) coarsely grated Fontina cheese

Preheat oven to 350°F. Butter ceramic or glass loaf baking dish. Whisk first 6 ingredients in large bowl; sprinkle generously with pepper. Set aside. Place sausage in large nonstick skillet; push to 1 side. Add bell pepper to other side of skillet. Sauté over high heat, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, about 7 minutes.
Arrange half of pasta in prepared dish. Pour half of egg mixture over. Sprinkle with half of cheese, then half of sausage-pepper mixture. Repeat layering. Bake 45 minutes to an hour.

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