Creamy Pork & Tomato Baked Pasta
1/2 pack Smithfield Roasted Garlic and Cracked Black Pepper Fresh Pork Tenderloin, chopped into bite sized pieces
1/2 pound cavatappi pasta, boiled until al dente and drained
2 tablespoons unsalted butter, softened
2 1/2 tablespoons extra virgin olive oil
1/2 onion, finely diced
3 heaping cups baby spinach
3 cups marinara sauce of choice
1/2 cup heavy cream
salt and pepper to taste
2 ounces grated Parmesan
8 ounces thinly sliced (part-skim) mozzarella
Basil leaves, for garnish
Pour cavatappi pasta into a large mixing bowl and set aside.
Preheat oven to 350˚F. Lightly grease a 9”x13” baking dish with butter and set aside.
Place a large skillet over medium-high heat and add 1 1/2 tablespoons oil. Add pork tenderloin pieces and sauté for 2 to 3 minutes, until browned on all sides. Remove from heat and transfer into bowl with pasta.
Return skillet back over heat and add remaining oil. Add onion and sauté for 4 to 5 minutes. Reduce heat to medium and stir in spinach. Cook mixture until spinach has just wilted.
Pour marinara sauce into onion and spinach mixture and stir together. Simmer for 4 to 5 minutes until sauce has heated through. Season with salt and pepper and stir in cream.
Pour sauce over pork and pasta mixture and fold together until combined.
Stir in Parmesan and pour mixture into prepared baking dish.
Top pasta mixture with sliced mozzarella and bake for about 20 minutes, or until mozzarella is bubbling and has browned.
Remove from oven and cool. Top pasta with fresh basil leaves and serve.
NOTE: The recipes are a gift from Spoon Fork Bacon, a food blog by friends Jenny and Teri. To learn more about this dish, such as the necessary ingredients, please visit https://www.spoonforkbacon.com/creamy-pork-and-tomato-baked-pasta.