Pork Bolognese Pasta Casserole
with Mozzarella Cheese and Spinach
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Penne Pasta
(Contains Wheat)
10 ounce
Ground Pork
1 tablespoon
Tuscan Heat Spice
14 ounce
Marinara Cup
6.75 ounce
Milk
(Contains Milk)
1 teaspoon
Chili Flakes
5 ounce
Spinach
½ cup
Mozzarella Cheese
(Contains Milk)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
Not included in your delivery
1 tablespoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
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.
Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.
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.
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.
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.
Bake penne mixture until panko is browned and crispy, 12-15 minutes. Divide between plates and serve.
