Pork Bolognese Pasta Casserole

🥘 Ingredients

• Marinara Cup
  28 oz
• Tuscan Heat Spice
  1 tbsp
• butter
  1 tbsp
• chili flakes
  1 tsp
• ground pork
  20 oz
• milk
  6.75 oz
• mozzarella cheese
  1.5 c
• olive oil
  1 tbsp
• panko breadcrumbs
  ½ cup
• penne pasta
  12 oz
• pepper
  1 tsp
• salt
  1 tsp
• spinach
  5 oz

🍳 Cookware

• large pot
• strainer
• large pan

1. 

   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. 

   2

   Once water is boiling, add penne pasta to the pot. Cook, stirring occasionally, until al dente ⏱️ 9-11 minutes . Drain with a strainer .

   penne pasta: 12 oz
3. 

   3

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

   olive oil: 1 tbsp, ground pork: 20 oz, salt: 1 tsp, pepper: 1 tsp, Tuscan Heat Spice: 1 tbsp
4. 

   4

   Stir Marinara Cup , milk , and butter into the 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). Cook, stirring, until spinach wilts ⏱️ 2-3 minutes . Season with salt and pepper.

   Marinara Cup: 28 oz, milk: 6.75 oz, butter: 1 tbsp, chili flakes: 1 tsp, spinach: 5 oz
5. 

   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 cheese and panko breadcrumbs . Top with a large drizzle of olive oil.

   mozzarella cheese: 1.5 c, panko breadcrumbs: ½ cup
6. 

   6

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