Adapted from Emeril’s Potluck
The original title of this dish includes the word casserole, which for me conjures something out of a 70’s era kitchen made with canned cream of mushroom soup and topped with crunchy onions. You won’t get that in this dish, which is filled with very real, whole ingredients. This baked pasta dish is perfect for a cold winter night. It’s large, so invite some friends over to share it or freeze half for another time. I served it with a garlic ciabatta bread and the crowd went wild.
Preparation time: 15 minute(s)
Cooking time: 1 hour(s) 50 minute(s)
Number of servings (yield): 8
Great recipe! Not a big deal but I missed where the pinch of cayenne is added to the recipe. Thanks!
Oops! You are absolutely right, Pete. Add it right after the cream. I just changed the recipe to reflect this good catch. Thanks!
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