Friday, February 6, 2015

Porky Penne Casserole

Porky Penne Casserole

1 package of Penne (900grams)
3 Eggs
3/4 cup grated Parmesan Cheese
Pork Meat Sauce*
Parmesan Cheese and Bread Crumbs to sprinkle on top

*Pork Meat Sauce
Red Pepper
Olive Oil
Ground Pork (2 lbs)
Steak Spice
Tomato Sauce
Strained Tomatoes

Saute onions, garlic, and red pepper in olive oil.  Add the ground pork when the onions have softened. Brown the pork and then drain the grease. Add salt, pepper, basil, and steak spice. Then add one can of tomato sauce and a 1/2 bottle of strained tomatoes. Simmer for about an hour.

Prepare the pasta but do not overcook. When done, drain, and put back into the pot. Add the grated cheese and the unbeaten eggs. Mix well.  

Penne with the grated cheese and unbeaten eggs
Next pour in the meat sauce and mix.

Penne with the meat sauce
Pour the mixture into a 15 x 10 x 3 baking dish.  Cover evenly with the bechamel cream sauce. Sprinkle the top with the parmesan cheese and bread crumbs and bake in a 375 degree oven for about 30 minutes until golden.
Variation:  Instead of using the bechamel sauce you can grate your favourite cheese (cheddar, mozzarella etc..) to put on top of the pasta/meat mixture and bake until the cheese melts. 

If there are leftovers, we like to add tomato sauce on top of the casserole before reheating it.  Very tasty!

Reheated casserole (with tomato sauce added on top) and a Greek Salad

I made extra meat sauce (to freeze), and some meatballs.  My son decided he wanted to try both. :D  

Pork Meatballs and Meat Sauce over Spaghetti
#Pork #Penne #Pasta #BechamelSauce #Casserole 

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