Pork Tetrazzini
Indulge in the ultimate comfort food with this creamy, cheesy Pork Tetrazzini—a delightful twist on the classic Italian-American casserole. Tender diced pork loin is seared to perfection and combined with sautéed crimini mushrooms, al dente spaghetti, and a luscious parmesan cream sauce. Topped with a layer of gooey mozzarella and crisp golden breadcrumbs, this baked pasta dish is pure indulgence. Perfect for weeknight dinners or family gatherings, this hearty recipe pairs rich flavors with a satisfying crunch in every bite. Garnished with fresh parsley, it’s as visually appealing as it is delicious. Ready in just an hour, this pork tetrazzini is a crowd-pleaser you'll want on repeat!
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Recipe Information
Ingredients
- 12 oz Spaghetti
- 2 tbsp Olive oil
- 1 lb Boneless pork loin, diced
- 1 tsp Salt
- 0.5 tsp Black pepper
- 8 oz Crimini mushrooms, sliced
- 3 cloves Garlic, minced
- 4 tbsp Unsalted butter
- 0.25 cup All-purpose flour
- 3 cups Chicken broth
- 1 cup Heavy cream
- 1 cup Grated parmesan cheese
- 1 cup Shredded mozzarella cheese
- 2 tbsp Chopped fresh parsley
- 0.5 cup Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Cook the spaghetti in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced pork, season with 1 teaspoon salt and 1/2 teaspoon black pepper, and cook until browned on all sides, about 5-7 minutes. Remove the pork from the skillet and set aside.
In the same skillet, add the sliced mushrooms and cook until softened and golden, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant. Remove the vegetables and set aside.
In the same skillet, melt 4 tablespoons of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth and heavy cream, ensuring no lumps remain. Cook, stirring frequently, until the sauce thickens slightly, about 3-4 minutes.
Stir 1 cup of grated parmesan into the sauce until melted and smooth. Season with additional salt and pepper to taste, if needed.
In a large mixing bowl, combine the cooked spaghetti, pork, mushrooms, garlic, and creamy sauce. Toss until everything is well-coated.
Transfer the mixture to the prepared baking dish and spread it out evenly.
Sprinkle the shredded mozzarella evenly over the top. Then, sprinkle the breadcrumbs over the cheese for a golden, crispy topping.
Bake in the preheated oven for 20-25 minutes, or until the top is bubbly and golden brown.
Remove from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley before serving.
Serve warm and enjoy your Pork Tetrazzini!
Nutrition Facts
Calories |
4215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.8 g | 352% | |
| Saturated Fat | 134.5 g | 672% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 883 mg | 294% | |
| Sodium | 7396 mg | 322% | |
| Total Carbohydrate | 188.4 g | 69% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 13.5 g | ||
| Protein | 231.3 g | 463% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1981 mg | 152% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 3674 mg | 78% | |
*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.
