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Pork Ragù with Orzo and Cheesy Toasts

In this meal, savoury pork, spinach and crushed tomatoes are the building blocks of a delicious sauce that gets paired with buttery orzo pasta. We can't forget a side of cheesy garlic bread for scooping up every morsel!

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Family Friendly Quick Back to School Bites
Prep: 25 mins
Cook: 25 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 250 gr ground pork
  • 170 gr orzo
  • 1 ciabatta roll
  • 28 gr baby spinach
  • 0.5 cups white cheddar cheese, shredded
  • 1 crushed tomatoes
  • 1 tbsp unsalted butter*
  • 0.5 tsp sugar*
  • 1 tbsp oil*
  • 0.125 tsp salt*
  • 0.125 tsp pepper*
  • 1 tbsp italian seasoning
  • 1 tsp garlic salt
  • 56 gr onion, chopped
  • 500 gr ground pork
  • 340 gr orzo
  • 2 ciabatta rolls
  • 56 gr baby spinach
  • 1 cup white cheddar cheese, shredded
  • 2 crushed tomatoes
  • 2 tbsp unsalted butter*
  • 1 tsp sugar*
  • 2 tbsp oil*
  • 0.25 tsp salt*
  • 0.25 tsp pepper*
  • 2 tbsp italian seasoning
  • 2 tsp garlic salt
  • 113 gr onion, chopped

Instructions

  1. Before starting, preheat oven to 450˚F.Wash and dry all produce.Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Reserve 1/4 cup (1/2 cup) pasta water and set aside. Drain and return orzo to the same pot, off heat. Add 1 tbsp (2 tbsp) butter. Stir until melted, 1 min. Cover and set aside.
  2. Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then onions and pork. Cook, breaking up meat into smaller pieces, until no pink remains and onions are softened, 4-5 min.** Season with pepper and 1/4 tsp (1/2 tsp) garlic salt.
  3. Add crushed tomatoes, Italian Seasoning and 1/2 tsp (1 tsp) sugar to the pot. Season with pepper and 1/2 tsp (1 tsp) garlic salt.Bring to a gentle boil, then reduce heat to medium-low. Simmer, stirring occasionally, until sauce thickens slightly, 3-4 min.
  4. Meanwhile, halve ciabatta.Place ciabatta cut-side up on a parchment-lined baking sheet and brush with 1/2 tbsp (1 tbsp) oil. Season with pepper, 1/4 tsp (1/2 tsp) garlic salt, then sprinkle with half the cheese. Bake in the middle of the oven until golden-brown and cheese has melted, 4-6 min. (TIP: Keep an eye on ciabatta so they don't burn!)
  5. Roughly chop spinach.Add spinach and sauce to the pot with orzo. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.) Stir until spinach has wilted slightly, 1-2 min.
  6. Cut cheesy toasts into triangles.Divide pork ragù between plates. Sprinkle remaining cheese over top.Serve toasts alongside.