Cheesy Pork Bolognese Pasta Casserole with Kale and Mozzarella

When the weather turns chilly, nothing beats a bubbling, cheesy baked pasta dish. This hearty casserole combines Italian-spiced ground pork, tender kale and al dente penne in a rich tomato sauce, all topped with a golden crust of panko and mozzarella. It’s the ultimate comfort food that comes together in one dish.

This recipe is perfect for a cozy weeknight dinner. The savory pork, slightly bitter kale and creamy mozzarella create a balanced, satisfying meal. Plus, the crispy panko topping adds a delightful crunch. Serve it straight from the oven for a soul-warming experience.

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Ingredients

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView 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

0.5 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. Adjust an oven rack to the upper position and preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Wash and dry all produce. Remove and discard any large ribs and stems from the kale. Finely chop the parsley.
2. Once the water boils, add the penne. Cook, stirring occasionally, until al dente, 9-12 minutes. 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, 5-6 minutes. Season with salt, pepper and the Tuscan Heat Spice.
4. Stir the marinara sauce, milk and 1 tablespoon butter into the pan with the pork. Bring to a boil, then stir in the kale, half the parsley and chili flakes (to taste). Cook until the kale wilts, 2-3 minutes. Season with salt and pepper.
5. Stir the cooked pasta into the sauce mixture. Taste and adjust seasoning with salt and pepper. (If your pan is not ovenproof, transfer the mixture to a baking dish.) Sprinkle evenly with the mozzarella and panko. Drizzle with 1 tablespoon olive oil.
6. Bake until the panko is golden brown, 12-15 minutes. Top with the remaining parsley. Divide among plates and serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

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

Can I make this casserole ahead of time?

Absolutely. Assemble the casserole (without baking) and refrigerate for up to 24 hours. When ready to bake, add 5-10 minutes to the baking time since it will be cold.

Is there a substitute for Tuscan Heat Spice?

Tuscan Heat Spice is a blend of Italian herbs with a hint of heat. You can substitute with 1 teaspoon Italian seasoning plus 1/4 teaspoon red pepper flakes.