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Pork Bolognese Pasta Casserole

Pork Bolognese Pasta Casserole

with Mozzarella Cheese and Spinach

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Cheesy, baked pasta is pretty much great all year round. No matter the weather, this killer casserole is guaranteed to satisfy your carby 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:SpicyFamily friendly
Allergens:WheatMilk

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

Total Time45 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

6 ounce

Penne Pasta

(ContainsWheat)

10 ounce

Ground Pork

1 tablespoon

Tuscan Heat Spice

14 ounce

Marinara Sauce

6.75 ounce

Milk

(ContainsMilk)

1 teaspoon

Chili Flakes

5 ounce

Spinach

½ cup

Mozzarella Cheese

(ContainsMilk)

¼ cup

Panko Breadcrumbs

(ContainsWheat)

Not included in your delivery

1 tablespoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4058 kJ
Calories970 kcal
Fat48 g
Saturated Fat16 g
Carbohydrate88 g
Sugar13 g
Dietary Fiber7 g
Protein44 g
Cholesterol130 mg
Sodium1080 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
Utensilsarrow down iconarrow down icon
Large Pot
Strainer
Large Pan
Instructionsarrow up iconarrow up icon
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1

Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce.

2

Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.

3

Meanwhile, heat a drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add pork and cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. Season with salt, pepper, and Tuscan Heat Spice.

4

Stir marinara sauce, milk, and 1 TBSP butter into pan. Bring to a boil, then stir in as many chili flakes as you like and half the spinach (all the spinach for 4 servings). (TIP: If you want more veggies, stir in all the spinach.) Cook, stirring, until spinach wilts, 2-3 minutes. Season with salt and pepper.

5

Stir drained penne into 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. Top with a large drizzle of olive oil.

6

Bake penne mixture until panko is browned and crispy, 12-15 minutes. Divide between plates and serve.