Cheesy Pork Bolognese Pasta Bake with Spinach

This cheesy pork bolognese pasta bake is the ultimate comfort food. Tender penne pasta is tossed with Italian-spiced ground pork and spinach in a rich tomato sauce, then topped with gooey mozzarella and a crunchy panko crust. Baked until golden and bubbly, it’s a satisfying meal that comes together in one dish.

Perfect for busy weeknights, this casserole delivers big flavor with minimal fuss. The combination of savory pork, aromatic spices and creamy cheese will have everyone coming back for seconds. Serve it straight from the oven for a cozy dinner the whole family will love.

Log in to save recipes and build weekly shopping lists.

Ingredients

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

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F and adjust a rack to the top position. Bring a large pot of salted water to a boil. Wash and dry all produce.
2. Add the penne to the boiling water and cook until al dente, 9-11 minutes, stirring occasionally. Drain and set aside.
3. Meanwhile, heat a drizzle of olive oil in a large ovenproof pan over medium-high heat. Add the ground pork and cook, breaking it into pieces, until browned and cooked through, 6-7 minutes. Season with salt, pepper and the Tuscan Heat Spice.
4. Stir in the marinara sauce, milk and butter. Bring to a boil, then add the chili flakes (to taste) and half the spinach (or all if you prefer extra veggies). Cook, stirring, until the spinach wilts, 2-3 minutes. Season with salt and pepper.
5. Stir the drained penne into the sauce. Taste and adjust seasoning. If your pan is not ovenproof, transfer the mixture to a baking dish. Sprinkle evenly with mozzarella and panko, then drizzle with olive oil.
6. Bake until the panko is golden and crispy, 12-15 minutes. Divide among plates and serve hot.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute penne with other short pasta like rigatoni, fusilli or ziti. Adjust cooking time according to package directions.

Can I make this dish ahead of time?

Absolutely! Assemble the casserole (without baking) and refrigerate for up to 24 hours. When ready to bake, add a few extra minutes to the baking time.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.