Pork Bolognese Pasta Casserole

Name: Pork Bolognese Pasta Casserole with Mozzarella Cheese and Spinach
Yield: 2 servings
Cuisine: Italian
Ingredients: 6 oz Penne; 10 oz Ground Pork; 1 tbsp Tuscan Heat Spice; 14 oz Marinara Cup; 6 3/4 oz Milk; 1 tsp Red Pepper Flakes; 5 oz Spinach; 1/2 cup Mozzarella Cheese; 1/4 cup Breadcrumbs; 1 tbsp Olive Oil; 1 tbsp Butter; Salt; Black Pepper

with Mozzarella Cheese and Spinach

By Recipe0 System

Cheesy, baked pasta is pretty much great all year round. No matter the weather, this killer casserole is guaranteed to satisfy your carby cravings. In it, you’ll find Italian-spiced ground pork, spinach, and tender bites of al dente penne, all enrobed in a rich tomato sauce. To top things off, there’s a crispy lid of toasty panko and melty mozzarella. The fact that it all comes together in one dish is even more reason to love it.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 oz Penne
10 oz Ground Pork
1 tbsp Tuscan Heat Spice
14 oz Marinara Cup
6 3/4 oz Milk
1 tsp Red Pepper Flakes
5 oz Spinach
1/2 cup Mozzarella Cheese
1/4 cup Breadcrumbs
1 tbsp Olive Oil
1 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce.
2

Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.
3

Meanwhile, heat a drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add pork and cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. Season with salt, pepper, and Tuscan Heat Spice.
4

Stir marinara sauce, milk, and 1 TBSP butter into pan. Bring to a boil, then stir in as many chili flakes as you like and half the spinach (all the spinach for 4 servings). (TIP: If you want more veggies, stir in all the spinach.) Cook, stirring, until spinach wilts, 2-3 minutes. Season with salt and pepper.
5

Stir drained penne into sauce. Taste and season with salt and pepper. (TIP: If your pan isn’t ovenproof, transfer mixture to a baking dish.) Evenly sprinkle with mozzarella and panko. Top with a large drizzle of olive oil.
6

Bake penne mixture until panko is browned and crispy, 12-15 minutes. Divide between plates and serve.

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