Pork and Macaroni Casserole
Get ready to savor the ultimate comfort food with this Pork and Macaroni Casserole, a hearty and satisfying dish that’s perfect for family dinners or potluck gatherings. This recipe combines tender elbow macaroni with rich, savory ground pork, a flavorful tomato-based sauce infused with garlic, onion, and Italian seasoning, and a generous topping of melted cheddar and mozzarella cheeses. The casserole is baked to golden, bubbly perfection, with an optional broiled top for an irresistibly crispy cheese layer. With its quick 20-minute prep time and easy bake-and-serve approach, this cozy dish is ideal for busy weeknights while still packing a punch of classic, homestyle flavor. Perfect for serving a crowd or enjoying leftovers, this pork and macaroni casserole is a timeless, comforting favorite sure to please every palate.
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Recipe Information
Ingredients
- 12 oz elbow macaroni
- 1 lb ground pork
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 14.5 oz diced tomatoes, with juice
- 8 oz tomato sauce
- 1 tsp dried Italian seasoning
- 1 tsp salt
- 0.5 tsp ground black pepper
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 tbsp butter, for greasing
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter and set it aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set it aside.
In a large skillet over medium heat, cook the ground pork until it is browned and cooked through, about 5-7 minutes. Remove any excess grease if necessary.
Add the chopped onion and minced garlic to the skillet with the ground pork. Cook, stirring occasionally, until the onion is soft and translucent, about 3-4 minutes.
Stir in the diced tomatoes (with their juice), tomato sauce, Italian seasoning, salt, and ground black pepper. Simmer the mixture for 5-7 minutes, allowing the flavors to meld together.
Combine the cooked macaroni and the pork-tomato mixture in a large mixing bowl. Stir to ensure the macaroni is evenly coated.
Transfer the mixture to the prepared baking dish and spread it into an even layer.
Sprinkle the shredded cheddar cheese evenly over the top, followed by the shredded mozzarella cheese.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
For a golden, crispy top, switch the oven to broil and broil the casserole for an additional 2-3 minutes, watching carefully to prevent burning.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
4222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.2 g | 273% | |
| Saturated Fat | 105.4 g | 527% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 5168 mg | 225% | |
| Total Carbohydrate | 306.3 g | 111% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 29.6 g | ||
| Protein | 256.4 g | 513% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2654 mg | 204% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 940 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
