One-Pan Pork Ragu Pasta Bake with Mozzarella and Spinach

When the temperature drops, there’s nothing quite like a bubbling, cheesy pasta bake to warm you from the inside out. This pork ragu pasta bake is the ultimate comfort food: tender penne pasta, savory Italian-spiced ground pork and hearty spinach all swirled in a rich tomato sauce, then topped with gooey mozzarella and a golden panko crust.

Best of all, it comes together in a single dish (or a large ovenproof pan), making cleanup a breeze. Whether you’re feeding the family or meal-prepping for the week, this crowd-pleasing casserole is sure to become a 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 SpinachView 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

Instructions

1. Preheat oven to 450°F (232°C) with a rack in the upper third. Bring a large pot of salted water to a boil. Wash and dry all produce.
2. Add penne to boiling water and cook 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 ground pork, breaking it into pieces and cook until browned, 6-7 minutes. Season generously with salt and pepper. Stir in Tuscan Heat Spice.
4. Add marinara sauce, milk and 1 tablespoon butter to the pan, scraping up any browned bits. Bring to a boil, then stir in spinach and chili flakes (adjust to taste). Cook until spinach wilts, 2-3 minutes. Season with salt and pepper.
5. Stir the drained penne into the sauce mixture. 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 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 substitute the ground pork with another meat?

Yes, ground beef, turkey or chicken work well in this recipe. Adjust cooking time as needed.

Can I make this pasta bake ahead of time?

Absolutely! Assemble the casserole (without baking), cover and refrigerate for up to 24 hours. When ready, bake as directed, adding 5-10 minutes to the baking time.

What can I use instead of Tuscan Heat Spice?

A blend of dried oregano, basil, rosemary and a pinch of red pepper flakes makes a good substitute.