Broccoli, Mushroom & Pork Pasta Bake
Penne layered with browned minced pork, onion, and mushrooms, broccoli, then a creamy Knorr Spaghetti 4 Cheeses with Broccoli sauce and grated cheese, baked until golden. Sweet paprika to finish.
Product list ingredients
- minced pork
- onions
- broccoli
- cheese
- pasta
- paprika
- knorr fix spaghetti 4 cheeses with broccoli
- mushrooms
- sour cream
Ingredients
Meat & sauce:
- •450 g minced pork
- •½ head broccoli, cut into florets
- •8 mushrooms, cut into eighths
- •1 onion, finely diced
- •1 packet Knorr Fix Spaghetti 4 Cheeses with Broccoli
- •50 ml sour cream (18%)
- •3 tbsp olive oil
- •250 ml water
Bake:
- •400 g penne rigate, cooked until al dente
- •50 g hard yellow vegetarian cheese, grated
- •2 pinches sweet paprika
Directions
Bake:
Cook the penne in well-salted water until al dente, then drain.
Meat & sauce:
Heat the olive oil in a large pan. Fry the onion until softened. Add the minced pork, break it up with a spoon, and cook until browned and cooked through. Add the mushrooms and sauté briefly.
Mix the Knorr Fix with the water and sour cream, pour into the pan, and bring to a simmer. Add the broccoli florets and cook until they are just tender and coated in the sauce.
Fold the cooked penne through the meat and sauce. Transfer to a greased baking dish—either mix everything evenly or spread the pasta–pork mixture first, arrange broccoli mostly on top, then spoon any extra creamy sauce from the pan over the broccoli.
Bake:
Sprinkle grated cheese over the top. Bake at 180°C for about 25 minutes until golden. Dust with sweet paprika and serve hot.
Photos from the process.
