Pork Mince Pasta Bake Recipes

PORK AND PASTA BAKE

Steps:

• Preheat the oven to 350 degrees F/175 degrees C.
• Put water in a pan, add some salt, and bring it to a boil.
• Put the penne in the pan and cook according to package directions. Strain.
• Meanwhile, put heavy cream in a small bowl, add breadcrumbs, 1 ounce (30 grams) shredded mozzarella, and walnuts, then mix.
• Heat the vegetable oil in a skillet and lay in it the pork tenderloin steaks.
• Season with salt and pepper and fry each side for about 5 minutes each, until golden.
• Mix the tomato sauce with fresh thyme leaves.
• Put the cooked penne in a deep casserole pot, add the tomato sauce, the pork steaks, and top them with the heavy cream and walnuts mixture.
• Complete it with the remaining shredded mozzarella.
• Bake uncovered for 15 minutes.
• Serve warm! If you want, garnish with some more walnuts.

PORK MINCE & PASTA BAKE

Steps:

• Fry the onions and garlic gently in 1 tsp sunflower oil until soft
• Add the mince and fry gently until cooked through
• Add the tinned tomatoes, herbs, puree, Worcester sauce, sugar, pepper and chopped vegetables and simmer gently for 20 minutes
• Melt the butter or margerine, stir in the flour and cook on a gentle heat for 2 minutes
• Gradually add the milk and stir until thickened
• Add the grated cheese handful by handful to taste, along with the mustard
• Meanwhile, cook the macaroni for 3-5 minutes in boiling water until undercooked - drain and leave aside
• Place the mince into a baking dish, put the macaroni on top and pour with the cheese sauce, top with more grated cheese if wished
• Bake in the oven at 190'C/Gas mark 5 for 20 minutes or until the cheese is golden and bubbling and the pasta is soft

PORK AND PASTA SOMERSET BAKE

Steps:

• Preheat the oven to fan 180c/gas4. Prep the leeks and peppers while the oven is heating.
• Put the chops into an oblong oven proof dish and put in the oven to cook while you cook the pasta and make the sauce.
• Cook the pasta according to packs instructions, drain when cooked. Make the sauce while the pasta is cooking.
• To make the sauce, melt the butter in a saucepan and add the leeks and peppers. Cook gently until the leeks are soft but not brown. Add the flour stirring to form a roux, cook out the roux for a couple of minutes stirring so it does not burn. Gradually add the cider stirring all the time so the sauce does not go lumpy. Add the milk and cream mixture and bring slowly up to the boil. Reduce heat to a very gentle simmer, season to taste adding more milk and cream if the sauce is to thick. simmer the sauce gently for afew minutes while you remove the chops from the oven and dice into bite sized pieces.
• Mix together the pasta, diced pork and the sauce and mix well together. Drain any juices from the dish you cooked the pork in then add the pasta,pork and sauce mix to the dish sprinkle with grated cheddar cheese and return to the oven to brown. This does not take long but all ovens are differant.
• Remove from the oven and serve with crusty bread.