Saucy Twist Pork Casserole
Dive into comfort food heaven with this hearty and flavorful Saucy Twist Pork Casserole. Featuring tender, bite-sized pork loin pieces, al dente corkscrew pasta, and a medley of vibrant vegetables like red bell peppers and zucchini, this dish is a perfect blend of texture and taste. A rich, tomato-based sauce enhanced with Italian herbs wraps every ingredient in savory perfection, while a bubbling layer of melted mozzarella and Parmesan cheeses provides irresistibly gooey goodness. Easy to prepare in just one skillet and finished with a quick bake in the oven, this casserole makes for a wholesome and satisfying dinner for the whole family. Garnished with fresh parsley for a pop of color, it's the ultimate crowd-pleaser that's rustic, comforting, and bursting with flavor.
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Recipe Information
Ingredients
- 350 grams Corkscrew pasta (fusilli or rotini)
- 2 tablespoons Olive oil
- 500 grams Pork loin (cut into bite-sized pieces)
- 1 medium Onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 1 large Red bell pepper (diced)
- 1 medium Zucchini (diced)
- 400 grams Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 cup Chicken or vegetable broth
- 2 teaspoons Dried Italian herbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the corkscrew pasta and cook until al dente, as per package instructions. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the pork pieces and cook until browned on all sides, about 5-7 minutes. Remove the pork and set aside.
In the same skillet, heat the remaining tablespoon of olive oil. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute.
Add the diced red bell pepper and zucchini to the skillet. Cook for 5 minutes until the vegetables are slightly tender.
Stir in the crushed tomatoes, tomato paste, chicken or vegetable broth, dried Italian herbs, salt, and black pepper. Let the sauce simmer for 8-10 minutes, stirring occasionally.
Return the cooked pork to the skillet and mix well to coat in the sauce.
Combine the cooked pasta with the pork and vegetable sauce mixture. Toss until evenly coated.
Transfer the mixture to a 9x13-inch (23x33 cm) casserole dish. Spread it out evenly.
Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 775 mg | 34% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 7.3 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 268 mg | 21% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 876 mg | 19% | |
*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.
