Pork and Pasta Bake

Hello! It's my last day down in College Station for a while. Heading home will be nice, though! I have 2 trips coming up (to Michigan to visit my boyfriend, and to Seattle for a family vacation), so I'm glad I get some time to chill at home before life gets busy again!

I decided I wanted to make something a little different this week...something that didn't include chicken or tilapia. Those are always in my freezer, so it's tempting to stick with them for dinner. However, that means I'm not trying much of anything new. So, I turned to my little Italian cookbook for guidance.

This is a pork and pasta bake! It has 2 delicious layers. The bottom is a mix of ground pork and vegetables (namely onions, mushrooms, and tomatoes) browned together in a pan with some olive oil, sage, and garlic. And the top? It's penne pasta, covered in a creamy bechamel sauce and topped with mozzarella cheese. Then, everything is baked together in a small casserole dish and voila! You have an amazing dinner.

It's probably because I'm a sucker for cream sauces, but I really enjoyed this pasta bake. It seems like a lot of steps, but it's really not so bad, especially if you manage your time properly. I did most of the prep work as I went (ie, chopping vegetables just before adding them), and it worked out fine for me! I recommend starting with the veggies. Then, while they're cooking through, you can make your pasta and bechamel sauce. By the time all of that's done, you're ready to load it all into your dish!

Let's go to that recipe. :)

 

Pork and Pasta Bake

Adapted from:Everyday Italian

Serves 2

Ingredients

• 1 T. olive oil
• 1/2 onion
• 1 garlic clove
• 3-4 slices of bacon
• 5-6 button mushrooms
• 1/2 lb. ground pork
• 1/4 c. chicken stock
• 1/4 c. strained canned tomatoes
• 2 tsp. chopped fresh sage
• 1 1/2 c. dry penne pasta
• 1 1/2 T. butter
• 1 1/2 T. flour
• 1 c. milk
• 1 dried bay leaf
• pinch of nutmeg
• 1 c. mozzarella cheese (divided use)
• salt and pepper

Before you start:Preheat your oven to 400 degrees, and grease a small casserole dish

Recipe

Heat olive oil in a large pan to medium heat. Chop your onions and garlic and add to the oil, and allow to cook for 5 minutes, or until the onions start to soften.
Chop your bacon into small pieces, then add to the pan. Cook for 5 minutes.
Chop your mushrooms, then add and cook for 2 minutes, stirring occasionally.
Add the ground pork and break it up with a spoon. Cook until it is completely browned.
Add the chicken stock, tomatoes, and sage. Add salt and pepper to taste, bring to a boil, then reduce to low heat and simmer for 25 minutes.
Bring a pot of salted water to a boil, and cook your penne pasta for 8-10 minutes. Pasta should be a little firm when done, to allow for additional cooking in the oven. Drain.
For the bechamel sauce, in a pot melt the butter over medium heat. Add flour and stir constantly for one minute. Remove the pan from the heat and gradually stir in the milk. Then, return to the heat, add the sage leaf, and boil until the sauce thickens. Add salt and pepper and a bit of nutmeg, and take off of the heat.
Pour the pork and vegetables into the bottom of the casserole dish. 
Add 1/2 c. mozzarella cheese to the bechamel sauce, and stir until combined. Pour in the drained pasta, and mix. Pour on top of the pork and vegetables in the casserole dish. Top with additional cheese.
Bake for 25 minutes, then broil for 5 minutes to crisp up the top. Allow to cool a few minutes before serving.


Thanks for reading and happy cooking!