Cheesy Pork Bolognese Pasta Bake
with Garden Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Fusilli
Cheddar Cheese
2
Garlic
250 g
Pork Mince
1
Tomato
1 packet
Mixed Salad Leaves
1 packet
Tomato Paste
1 packet
Passata
1 sachet
Vegetable Stock Powder
1
Carrot
Cooking Steps
• Boil kettle. Fill a large saucepan of salted boiling water.
• Cook fusilli in boiling water until ‘al dente’, 12 minutes.
• Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return to pan.
• Meanwhile, roughly chop tomato. Finely chop garlic. Grate carrot.
• Preheat grill to medium-high.
• Heat a large frying pan over high heat.
• Cook pork mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes.
• Add garlic paste and tomato paste and cook until fragrant, 30 seconds.
• Reduce heat to medium-high. Add passata, reserved pasta water, vegetable stock powder, the butter and brown sugar to frying pan. Cook, stirring, 2-3 minutes.
• Transfer cooked pasta and sauce to a baking dish, stir to combine and season. Sprinkle the Cheddar cheese over pasta bake.
• Grill until cheese has melted, 5-8 minutes. Season with salt and pepper to taste.
• Meanwhile, in a medium bowl, combine mixed salad leaves, tomato, carrot and a drizzle of vinegar and olive oil. Season to taste.
• Divide pork bolognese pasta bake between plates. Serve with garden salad. Enjoy!
