WEEKDAYS 1e|12c|p

Baked Penne with Pork Ragu

Michael Symon
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Servings: 8 to 10
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easy
|
15 to 30 min

Michael's pulled pork is delicious in this baked penne dish!


  • Ingredients
  • step-by-step directions
Ingredients
Baked Penne with Pork Ragu
  • 2 tablespoons olive oil
  • 1 yellow onion (finely diced)
  • 2 cloves garlic (peeled and minced)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 cup white wine
  • 1 (28-ounce) can whole peeled San Marzano tomatoes (crushed by hand)
  • 4 cups Michael's leftover Braised Pork Butt (shredded)
  • 1 pound penne
  • 8 ounces mozzarella (shredded)
  • 1/2 cup parmesan cheese (grated)
  • kosher salt and freshly ground black pepper (to taste)
Directions
  • Preheat oven to 450ºF.
  • In a large saucepan or pot, add 2 tablespoons olive oil and place over medium-high heat. Add onion, garlic and season with Kosher salt and freshly ground black pepper. Sweat until translucent, about 5 minutes. Add tomato paste and oregano, stir to combine and cook for 1 more minute. Add the white wine and bring to a simmer. Cook until reduced by half. Add the tomatoes and leftover pulled pork and bring to a simmer. Remove from heat.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook 2 minutes less than package instructions. Drain pasta. Add pasta to pork ragu and stir to combine.
  • Transfer pasta to a 9 inch x 13 inch baking dish. Top with mozzarella and Parmesan. Place in the oven until the cheese is golden-brown and bubbly, about 5 minutes.

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