Pork Bolognese Pasta Casserole

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.