Spicy White Bean Casserole with Calabrian Chiles

Preheat oven to 400°F. In a 4- to 6-qt. pot cook pancetta over medium 6 to 8 minutes or until crisp. Add onion, half of the garlic, and a big pinch kosher salt; cook 8 to 10 minutes or until very soft and translucent. Add oregano, beans, and chiles; toss to combine. Add chicken broth, cream, and cream cheese; bring to a simmer. Simmer gently 4 to 5 minutes or until cream cheese is melted. Stir in a handful of mozzarella, half of the grated Parmesan, and half of the lemon zest.

Once everything is completely melted, turn off heat and stir in broccoli. Taste and adjust seasoning. Transfer to a greased 13×9-inch baking dish. Top with remaining mozzarella, sprinkling it in an even layer all the way to the edge.

In a small bowl toss panko with the Calabrian chile oil; remaining garlic, Parmesan, and lemon zest; a couple turns of black pepper; and a pinch salt. Scatter panko mixture over casserole. Bake, uncovered, 25 to 30 minutes or until mixture is bubbly, cheese is melty, and panko is lightly browned. Squeeze juice from lemon half over casserole. Let stand 20 minutes before serving. Top with additional Parmesan, the basil, and a sprinkle of crushed red pepper. Makes 8 servings.