Written By
Editor
January 08, 2019
Pork, Peas & Pasta Casserole
Recipe type: Entree
Serves: 4
Ingredients
- 6 ounces pork loin, cooked
- 8 ounces penne pasta, or other pasta, cooked
- 2 teaspoons salt (for the pasta water)
- 1 cup frozen peas (4 ounces)
- ¾ cup Parmesan cheese, finely grated and divided (1 ounce)
- 2 tablespoons Italian bread crumbs
WHITE SAUCE:
- 2 teaspoons butter
- 2 tablespoons flour
- 1 ½ cups milk (I used 2%)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
Instructions
- Preheat the oven to 350°F and lightly grease a 4-qt casserole dish.
- Put a large pot of water over high heat, add 2 teaspoons of salt and bring it to a boil. Add the pasta and cook until al dente (done, but still firm to the bite). Depending on the pasta, this will take from 12 to 20 minutes.
- Meanwhile, slice the pork (or other meat) thin, then cut it into bite-sized pieces. Grate the Parmesan finely (I use a microplane) and set it aside.
- TO MAKE THE WHITE SAUCE: Mix 2 T. of flour into ¼ cup of the milk until there are no lumps (I use a small, tightly sealed jar for this). Melt the butter in a large skillet over medium heat.
- Stirring constantly, add the flour mixture to the butter and gradually add the rest of the milk. Cook and stir until the sauce thickens, reducing the heat as needed.
- Reduce the heat to low and season the sauce with salt, pepper, dry mustard and Worcestershire sauce. Stir in ½ cup of the Parmesan until melted. Taste and adjust the seasoning as desired.
- Stir in the pork and peas and heat through.
- Add the cooked pasta and mix well. Pour this mixture into the casserole dish.
- Sprinkle the top with the bread crumbs and the reserved Parmesan cheese. Bake for 20 minutes, or until the top begins to brown.
Langganan:
Posting Komentar (Atom)