Creamy Pork, Tomato & Chilli Pasta Bake

PrepTime 10 Mins
Serves 4
Cook Time 40 Mins

2 tbs olive oil

1 onion, finely chopped

2 cloves garlic, finely chopped

½ tsp dried chilli flakes

2 x 400g canned diced tomatoes

½ cup cream

1 x Riverview Roast Pork, diced (meat only)

500g dried penne pasta

½ cup loosely packed fresh basil leaves, plus extra for serving

40g parmesan, finely grated

100g grated mozzarella

200g fresh mozzarella, torn

sea salt & black pepper

  1. 1

    Preheat the oven to 180°C. Grease a 3 litre baking dish with butter

  2. 2

    Heat olive oil in a large frypan over medium heat and cook for 5 minutes until soft. Add garlic and chilli and cook for a further 1 minute until fragrant. Add the tomatoes and the cream, cover with a lid and gently simmer for 15 minutes. Add the pork and season with salt and pepper.

  3. 3

    Meanwhile, cook the pasta in a large saucepan of salted boiling water for half the cooking time on the packet. Drain pasta and stir through the sauce, basil leaves, parmesan and grated mozzarella until combined.

  4. 4

    Transfer into prepared baking dish and bake for 15 minutes. Arrange torn fresh mozzarella over the top of the pasta and return to the oven for a further 5 minutes until cheese has completely melted. Serve topped with extra black pepper and fresh basil leaves.

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