Pork Bolognese Pasta Casserole
with Mozzarella Cheese and Kale
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.
Tuscan Heat Spice
Not included in your delivery
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.