Italian-Style Pork Ragu Pasta Bake with Kale and Mozzarella

When the weather turns chilly, there’s nothing quite like a bubbling, cheesy pasta bake to warm you from the inside out. This hearty casserole combines Italian-spiced ground pork, hearty kale and al dente penne, all enveloped in a rich tomato sauce. A crispy topping of panko breadcrumbs and melted mozzarella adds the perfect finishing touch.

Best of all, this dish comes together in a single pan (or baking dish), making cleanup a breeze. It’s a family-friendly dinner that’s sure to become a weeknight favorite.

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Ingredients

12 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

20 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

28 ounce Marinara CupView ingredient guideLike ingredientDislike ingredient

6.75 ounce MilkView ingredient guideLike ingredientDislike ingredient

5 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

0.5 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

ParsleyView 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 and cook, stirring occasionally, until al dente, 9-12 minutes. Drain.
3. Meanwhile, heat a drizzle of olive oil in a large ovenproof pan over medium-high heat. Add the ground pork, breaking it up into pieces. Cook, tossing occasionally, until browned, 6-7 minutes. Season generously with salt and pepper. Stir in the Tuscan Heat Spice.
4. Stir in the marinara, milk and 1 tablespoon butter, scraping up any browned bits from the bottom of the pan. 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 pan with the sauce. Taste and adjust seasoning with salt and pepper. (If your pan is not ovenproof, transfer the mixture to a baking dish.) Sprinkle evenly with 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, any short pasta like rigatoni, ziti or fusilli works well in this bake.

Can I substitute the kale?

Absolutely. Spinach or Swiss chard can be used instead of kale. Add them at the same step and cook until wilted.

Can I make this dish ahead of time?

Yes, assemble the casserole (without baking) and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if needed.