HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork Bolognese Pasta Casserole
Pork Bolognese Pasta Casserole

Pork Bolognese Pasta Casserole

with Fresh Mozzarella, Basil, and Kale

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Why bake pasta in the oven when it can be done on a stovetop? Because it’s the best way to ensure that your sauce is bubbly and piping hot, the cheese reaches peak meltiness, and the edges of the noodles get a bit of crispness, like lasagna. We promise it’s worth heating up the stove for, especially in this recipe featuring ground pork, kale, fresh mozzarella, and penne.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 ounce


4 ounce

Fresh Mozzarella


½ ounce


6 ounce

Penne Pasta


10 ounce

Ground Pork

1 tablespoon

Tuscan Heat Spice

14 ounce

Marinara Cup

6.75 ounce



1 teaspoon

Chili Flakes

¼ cup

Panko Breadcrumbs


Not included in your delivery

4 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3975 kJ
Calories950 kcal
Fat44 g
Saturated Fat16 g
Carbohydrate87 g
Sugar11 g
Dietary Fiber6 g
Protein49 g
Cholesterol135 mg
Sodium1050 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Bring a medium pot of salted water to a boil. Remove and discard stems and large ribs from kale, then cut leaves into 1-inch pieces. Thinly slice mozzarella. Pick half the basil leaves from stems and finely chop (save the rest for garnish).


Once water boils, add penne to pot. Cook, stirring occasionally, until al dente, 9-12 minutes. Drain.


Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat (use an ovenproof pan if you have one). Add pork, breaking up meat into pieces. Cook, tossing occasionally, until browned, 6-7 minutes. Season with plenty of salt and pepper. Stir in Tuscan heat spice.


Stir marinara sauce and milk into pan and scrape up any browned bits on bottom of pan. Bring to a boil, then stir in kale, chopped basil, and chili flakes (to taste). Cook until kale wilts, 2-3 minutes. Season with salt and pepper.


Add drained penne to pan and stir to combine. (TIP: If your pan isn’t large enough or not ovenproof, transfer everything to a large baking dish at this point.) Season with salt and pepper, if needed. Remove pan from heat and lay mozzarella slices on top in an even layer.


Sprinkle panko over pasta in pan or dish and drizzle with 1 TBSP olive oil. Bake in oven until panko begins to turn golden brown, 12-15 minutes. Tear remaining basil leaves from stems and scatter over top. Divide everything between plates and serve.