Saucy Pork & Penne Casserole
with Mozzarella Cheese & Spinach
- Wheat
- Milk
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.
Ingredients
14 ounce
Marinara Sauce
5 ounce
Spinach
1 unit
Milk
6 ounce
Penne Pasta
(Contains: Wheat)
½ cup
Mozzarella Cheese
(Contains: Milk)
10 ounce
Ground Pork
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Chili Flakes
1 tablespoon
Tuscan Heat Spice
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.
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, 4-6 minutes. Season with salt, pepper, and Tuscan Heat Spice.
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.
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.
Bake penne mixture until panko is browned and crispy, 12-15 minutes. Divide between plates and serve.
