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Pork Bolognese Pasta Casserole

Pork Bolognese Pasta Casserole

with Mozzarella Cheese and Kale

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As the temperature continues to drop, it’s impossible not to daydream about cheesy, baked carbs--a dish that really warms your soul. This killer casserole is guaranteed to satisfy those cold weather cravings. In it, you’ll find Italian-spiced ground pork, hearty kale, 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.


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

12 ounce

Penne Pasta


20 ounce

Ground Pork

1 tablespoon

Tuscan Heat Spice

28 ounce

Marinara Cup

6.75 ounce



5 ounce


1 teaspoon

Chili Flakes

1.5 cup

Mozzarella Cheese


½ cup

Panko Breadcrumbs



Not included in your delivery

4 teaspoon

Olive Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4226 kJ
Calories1010 kcal
Fat51 g
Saturated Fat17 g
Carbohydrate92 g
Sugar14 g
Dietary Fiber8 g
Protein49 g
Cholesterol130 mg
Sodium1060 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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Adjust rack to upper position and preheat oven to 450 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. Remove and discard any large ribs and stems from kale. Finely chop parsley.


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, milk, and 1 TBSP butter into pan and scrape up any browned bits on bottom. Bring to a boil, then stir in kale, half the parsley, and chili flakes (to taste). Cook until kale wilts, 2-3 minutes. Season with salt and pepper.


Stir pasta into pan with 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. Drizzle with 1 TBSP olive oil.


Bake pasta until panko is browned, 12-15 minutes. Top with remaining parsley. Divide between plates and serve.