Easy Cheesy Pork Bolognese Pasta Bake
with Apple Salad
- Gluten
- Wheat
- Milk
- Eggs
- Soy
- May contain traces of allergens
Sit back and watch how the cheesy pork bolognese goodness, bakes up to golden perfection in the oven, while you whip up an easy apple salad. Dinner done in a flash! *We’ve replaced the tomato in this recipe with apple due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 packet
fusilli
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1
apple
1
carrot
1 packet
pork mince
1 packet
garlic paste
1 packet
tomato paste
1 packet
passata
1 packet
vegetable stock powder
1 packet
Cheddar cheese
(Contains: Milk;)
1 packet
mixed salad leaves
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1 tsp
brown sugar
drizzle
vinegar (balsamic or white wine)
Utensils
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 2P / 1 cup for 4P) then drain and return to pan.
• Meanwhile, roughly chop tomato. Grate carrot. Preheat grill to medium-high. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add garlic paste and tomato paste, and cook, until fragrant, 30 seconds. Season.
• 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 medium baking dish, stir to combine and season. Sprinkle the Cheddar cheese over pasta bake. • Grill until cheese had melted, 5-8 minutes. Season 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 cheesy bolognese pasta bake between plates. Serve with garden salad. Enjoy!
