Pork Ragu Pasta Bake with Kale and Mozzarella

This pork ragu pasta bake is the ultimate comfort food: tender penne tossed in a rich, creamy tomato sauce with ground pork, wilted kale and a hint of heat from chili flakes. Layered with fresh mozzarella and a crunchy panko topping, it bakes until bubbly and golden. The best part? The edges of the pasta get slightly crispy, just like lasagna.

While you could simmer everything on the stovetop, baking ensures the sauce is piping hot, the cheese is perfectly melted and the panko turns delightfully crunchy. It’s a one-dish wonder that the whole family will love and it comes together in under an hour.

Log in to save recipes and build weekly shopping lists.

Ingredients

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

14 ounce Marinara CupView ingredient guideLike ingredientDislike ingredient

6.75 ounce MilkView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) with a rack in the upper third. Bring a medium pot of salted water to a boil. Meanwhile, wash and dry all produce. Remove and discard stems and large ribs from kale, then cut leaves into 1-inch pieces. Thinly slice fresh mozzarella. Pick half the basil leaves from stems and finely chop; reserve the rest for garnish.
2. Add penne to boiling water and cook until al dente, 9-12 minutes. Drain and set aside.
3. While pasta cooks, heat a drizzle of olive oil in a large ovenproof pan over medium-high heat. Add ground pork, breaking it into pieces and cook until browned, 6-7 minutes. Season generously with salt and pepper. Stir in Tuscan heat spice and cook for 30 seconds.
4. Stir in marinara sauce and milk, scraping up any browned bits from the bottom of the pan. Bring to a boil, then add kale, chopped basil and chili flakes (to taste). Cook until kale wilts, 2-3 minutes. Season with salt and pepper.
5. Add drained penne to the pan and stir to combine. If your pan is not large enough or not ovenproof, transfer the mixture to a large baking dish. Arrange mozzarella slices evenly on top.
6. Sprinkle panko breadcrumbs over the pasta and drizzle with about 1 tablespoon olive oil. Bake until the panko is golden brown and the sauce is bubbly, 12-15 minutes. Tear remaining basil leaves over the top. Serve immediately.

Recipe Tips

FAQ

Can I make this pasta bake ahead of time?

Yes! Assemble the casserole without the panko topping, cover and refrigerate for up to 24 hours. When ready to bake, add the panko and bake as directed, adding 5-10 minutes to the baking time.

Can I use a different pasta shape?

Absolutely. Any short pasta like rigatoni, ziti or fusilli works well. Adjust cooking time according to package directions.

Is this recipe spicy?

The chili flakes add a mild heat. For less spice, reduce or omit them. For more heat, add extra chili flakes or a pinch of cayenne.