Pork Pasta Bake
Recipe is for two servings. You can use beef, pork, or a mix. I've only called it a pork pasta bake for the alliteration!
- 2 garlic cloves
- 180g rigatoni pasta
- 240g pork, beef, or a mix
- 120g sliced mushrooms
- tomato passata
- 1 red wine stock pot
- 1 tsp dried oregano
- creme fraiche
- 20g parmesan cheese
- 50g baby leaf salad mix
- 75ml water
- olive oil
Preheat oven to 180C.
Bring a large pan of water to boil, add a bit of salt and add the rigatoni. Cook for 10 minutes or follow package instructions.
Meanwhile, peel and grate the garlic. Heat a frying pan, add the meat and cook until browned. Add the garlic and fry for another minute.
Stir in the passata, red wine stock pot, oregano, and water. Bring to a bowl then lower the heat to a simmer and cook for 10 minutes.
Once the pasta has cooked, keep 75ml of the water then drain the rest. Keep the pasta in the pot, add a little olive oil and stir through. Add in the creme fraiche and pasta water.
Prepare an ovenproof/pyrex dish. If your pot is big enough, pour in the frying pan's contents to the pan with the pasta and mix well. If not, pour both into the ovenproof dish and mix well. Grate the parmesan cheese and sprinkle over the top.
Bake for around 10 minutes, or until the cheese is melted and bubbly.
Serve alongside the mixed salad, with a drizzle of olive oil if preferred.