Cheesy Pork Bolognese Pasta Bake with Spinach and Panko Crust

When the weather turns chilly, nothing beats a warm, cheesy pasta casserole straight from the oven. This hearty dish layers Italian-spiced ground pork, tender penne and fresh spinach in a luscious tomato sauce, then gets a golden crust of panko breadcrumbs and melted mozzarella. It’s the ultimate comfort food that comes together in one pan-minimal cleanup, maximum flavor.

Perfect for a weeknight dinner or a cozy weekend meal, this recipe uses simple ingredients you likely have on hand. The combination of savory pork, a hint of heat from chili flakes and the creamy richness of milk and cheese creates a satisfying dish that will have everyone coming back for seconds.

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

2.5 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

4 teaspoon 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 with a rack in the upper 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, about 9-12 minutes, stirring occasionally. Drain well.
3. While the pasta cooks, heat a drizzle of olive oil in a large ovenproof skillet over medium-high heat. Add the ground pork and cook, breaking it into small 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 1 tablespoon butter. Bring to a boil, then add the chili flakes (adjust to taste) and half the spinach. Cook until the spinach wilts, about 2-3 minutes. Season with salt and pepper. (If you prefer more greens, add all the spinach.)
5. Fold the drained pasta into the sauce. Taste and adjust seasoning. If your skillet is not ovenproof, transfer the mixture to a baking dish. Sprinkle evenly with the mozzarella cheese and panko breadcrumbs. Drizzle with 1 tablespoon olive oil.
6. Bake until the panko is golden brown and the cheese is bubbly, 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, ziti or fusilli works well. Adjust cooking time according to package directions.

Can I substitute the ground pork?

Ground beef, turkey or chicken can be used instead of pork. The cooking time remains the same.

How do I store leftovers?

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