Pork Bolognese Pasta Casserole

Name: Pork Bolognese Pasta Casserole with Mozzarella Cheese and Kale
Total time: 45 min
Yield: 2
Cuisine: 0
Ingredients: 4 ounce Kale; ¼ ounce Parsley; 6 ounce Penne Pasta; 10 ounce Ground Pork; 1 tablespoon Tuscan Heat Spice; 14 ounce Marinara Cup; 6.75 ounce Milk; 1 teaspoon Chili Flakes; ½ cup Mozzarella Cheese; ¼ cup Panko Breadcrumbs; 4 teaspoon Olive Oil; 1 tablespoon Butter; Salt; Pepper

with Mozzarella Cheese and Kale

Recipe Development TeamPublished on March 08, 2019

4.4

(2.8K customers rated)

Get Free Steak + 10 Free Meals

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, 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.

Tags:

Spicy

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

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

Total Time45 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

4 ounce

Kale

¼ ounce

Parsley

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

½ cup

Mozzarella Cheese

(Contains: Milk)

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

Not included in your delivery

4 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)4226 kJ

Calories1010 kcal

Fat51 g

Saturated Fat17 g

Carbohydrate92 g

Sugar14 g

Dietary Fiber6 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.

Utensils

•Medium Pot

•Strainer

•Large Pan

Instructions

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 and cook, breaking up meat into pieces, until browned and cooked through, 5-6 minutes. Season with salt, pepper, and Tuscan Heat Spice.

Stir marinara, milk, and 1 TBSP butter into pan with pork. 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 ¼ cup panko. Drizzle with 1 TBSP olive oil.