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Italian Recipes

Cheesy Pork Bolognese Pasta Bake

Cheesy Pork Bolognese Pasta Bake

with Garden Salad

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Allergens:

Gluten

•Hvede

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

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

Nutritional Values

Calories712 kcal

Energy (kJ)2980 kJ

Fat23.2 g

of which saturates9.7 g

Carbohydrate79.4 g

of which sugars14 g

Dietary Fibre8.9 g

Protein42.9 g

Sodium855 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

• 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.

3

• 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.

4

• 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!

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