Cheesy Pork Bolognese Pasta Bake with Spinach

This cheesy pork bolognese pasta bake is the ultimate comfort food. Tender penne, savory ground pork and fresh spinach are enveloped in a rich tomato sauce, then topped with gooey mozzarella and a crunchy panko crust. It’s a one-dish wonder that’s perfect for busy weeknights.

With Italian-inspired spices and a hint of heat from chili flakes, this casserole delivers big flavor with minimal effort. Serve it straight from the oven for a satisfying meal that the whole family will love.

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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

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView 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. Adjust an oven rack to the top position and preheat the oven to 450°F. Bring a large pot of salted water to a boil. Wash and dry all produce.
2. Once the water is boiling, add the penne and cook until al dente, 9-11 minutes. Drain and set aside.
3. Meanwhile, heat a drizzle of olive oil in a large ovenproof skillet over medium-high heat. Add the ground pork and cook, breaking it into pieces, until browned and cooked through, 4-5 minutes. Season with salt, pepper and Tuscan Heat Spice.
4. Stir in the marinara sauce, milk and butter. Bring to a boil, then add chili flakes to taste and half the spinach (or all if you want 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 skillet 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 pasta shape?

Yes, any short pasta like rigatoni or ziti works well. Adjust cooking time according to package directions.

Can I make this ahead of time?

Assemble the casserole without baking, cover and refrigerate for up to 24 hours. Add a few extra minutes to the baking time.

Is there a substitute for Tuscan Heat Spice?

Mix 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and a pinch of red pepper flakes.