Pork and beef pasta bake recipe
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- Meat and poultry
- Beef mince
A hearty dish that's simple to make. Rigatoni is layered with sausagemeat and beef in a tomato sauce, soured cream, mozzarella, cottage cheese and Parmesan cheese.
1062 people made this
- 450g rigatoni pasta
- 1 1/2 tablespoons olive oil
- 1 onion, sliced
- 1 teaspoon finely chopped fresh rosemary
- 4 cloves garlic, chopped
- 225g minced beef
- 225g pork sausagemeat
- 1.1kg tomato based pasta sauce
- salt to taste
- 175g mozzarella cheese, sliced
- 175ml soured cream
- 170g cottage cheese
- 170g mozzarella cheese, grated
- 2 tablespoons freshly grated Parmesan cheese
MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min
- Bring a large pot of lightly salted water to the boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
- Meanwhile, heat olive oil in large, heavy frying pan over medium heat. Cook onion in oil until tender. Stir in rosemary and garlic. Transfer to a small bowl.
- Place minced beef and sausagemeat in the frying pan. Cook over medium-high heat until evenly brown. Stir in the onion mixture and the pasta sauce. Season with salt. Reduce heat to low and simmer for 10 minutes.
- Preheat oven to 180 C / Gas 4. Grease a 20x30cm baking dish. In the prepared dish, layer half of the cooked pasta, sliced mozzarella, soured cream, cottage cheese and a little less than half of the meat mixture. Then layer the rest of the pasta, grated mozzarella, remaining meat mixture and Parmesan cheese.
- Bake in the preheated oven for 20 to 30 minutes or until heated through and cheeses are melted.
Reviews & ratingsAverage global rating:(1210)
Reviews in English (875)
by Claudette P Henry
OK Everyone, I made this last night and it is a keeper !!! Very very good!!! I also did a few changes I used onions and green onions (tops only ). I added some red bell pepper, I used beef and sweet italian sausage. I was a little leary about the rosemary in this sauce, but what ever you do do not leave it out.(oh my god wonderful). Also use fresh rosemary, I used more garlic than call for ofcourse!!. I added basil and Italian seasoning to the meat mixture while cooking. After I added the sauce I added some red wine (a must). Also I added a teaspoon of sugar. Now I also used ricotta instead of cottage cheese, I used a Italian penne pasta (Imported kind found in supermarket). I was also not to sure about the sour cream I do not like it at all, but I used it. Also do not leave it out made a big difference. I layered mine and baked covered for 35 min then uncovered for 10 min more. I served with garlic bread and a soft white wine. HEAVEN!!!.-07 Jun 2006
Good stuff! This is a really strong recipe at its core. I would just modify some of the basic elements...especially step no. 4. Here are the recommendtions I would make to give this recipe a five star rating:1. Mix the sour cream, cottage cheese, mozzarella and parmesan together in a bowl. 2. Mix the pasta into the meat sauce. After spraying the casserole dish with non-stick spray, layer half the pasta/meat sauce in the dish. Spread the cheese mix on top of the bottom layer. Layer the rest of the pasta/meat sauce on top. Finish the casserole by placing the six slices of Provolone cheese and then bake. Twenty minutes at 350 was perfect.Other changes I made: I used 28 ounces of home made tomato sauce. The recipe was not specific enough for me - it said, "1 1/2 (26 ounce) jars spaghetti sauce" ...So is that 26 ounces total? Or is it 39 ounces? Another change I made is I used a pound of ground beef since I did not have the pork sauage on hand. I think the sausage would make it even better. Anyway, this recipe will fullfil a lasagna craving with half the effort.-10 Oct 2006
Added some extra spices to the meat mixture--minced garlic. basil, oregeno,salt and pepper. Used ricotta instead of cottage cheese. Used 8 oz. of sour cream and 15 oz. of ricotta. Mixed everything together in a large pot, except for the provolone cheese. Put a small layer of sauce in the bottom of the pan, threw in half the ziti mixture, then the provolone, then the rest of the ziti. I have been making lasagna for years, and think from now on I will use this recipe....much easier to prepare. Was a bit leary of the sour cream, but texture was wonderful. My Italian husband said this was the best ziti he's ever had. My sons went NUTS over this. Thanks.-26 Aug 2003
Baked Orecchiette with Pork Sugo
In Italian cuisine, a sugo is a gravy or sauce. Here, Ethan Stowell prepares a pork sugo by braising pork shoulder until it almost falls apart, shredding it in a food processor and mixing it with a red-wine-and-tomato sauce then he bakes it with orecchiette under a topping of Parmigiano cheese until crispy. The dish is an excellent alternative to the usual baked pasta, because it's not as heavy and cheesy but still delicious and satisfying. More Baked Pasta Recipes
- Meatballs: Made up of beef and pork mince, breadcrumbs, milk, parmesan, parsley, onion, garlic and seasonings. These are easy to make and can be made ahead of time.
- Pasta: I use dried spiral or sometimes penne pasta. They both hold their shape well and allow let the sauce ooze through the gaps. But you can use up whatever leftover pasta you have too. It’s very forgiving.
- Passata and diced tomatoes: Two types of tomato make up this rich sauce. Passata may be called tomato puree or tomato sauce (not the ketchup variety) where you are.
- Seasonings: Salt, pepper, sugar and oregano are all the seasoning this sauce needs.
- Cheese: In two forms – mozzarella for its stringy texture and cheddar for flavour.
- Beef stock / broth: Make sure to use low-sodium if you can get it so you can control the salt content better.
- Onion and garlic: These add a great base flavour and umami.
- Basil: This adds freshness and is the perfect herby punch.
- 2 cups egg noodles
- cooking spray
- 3 tablespoons butter
- ¼ cup chopped onion
- ¼ cup chopped celery
- ¼ cup chopped carrots
- ¼ cup chopped red bell pepper
- 2 (10.75 ounce) cans condensed cream of chicken soup
- ½ cup sour cream, or more to taste
- 2 cups shredded Cheddar cheese
- 1 (8 ounce) can whole kernel corn, drained
- 3 cups cubed cooked pork
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup dry bread crumbs (Optional)
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
Melt the butter in a skillet over medium heat. Stir in the onion, celery, carrots, and red bell pepper cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the noodles, cream of chicken soup, sour cream, Cheddar cheese, corn, and cooked pork, then season with salt and black pepper. Transfer mixture into the prepared baking dish. Sprinkle bread crumbs on top.
5 Homemade Pasta Recipes
There&rsquos nothing quite as comforting as homemade pasta. If you have a pasta maker, you can go all out and make both the pasta and the sauce from scratch. Otherwise, use store-bought pasta and make just the sauce &ndash any of these recipes will taste amazing.
1] Homemade Lasagna
Ingredients for the base
- 1 package lasagna noodles (16 ounces)
- 8 ounces ground beef (lean, if possible)
- 8 ounces ground pork (or use all beef)
- 1 can tomato sauce or passata (8 ounces)
- 1 large can of chopped tomatoes (24 ounces)
- 1 tablespoon fresh flat-leaf parsley, chopped
- 1 clove garlic, peeled and crushed
- 1/2 teaspoon dried oregano
- 1 small onion, diced
- Pinch of sugar
- 1 tablespoon fresh basil, chopped
- 1 1/2 teaspoons salt
Ingredients for the cheese layer
- 16 ounces cottage cheese
- 3 eggs
- 3/4 cup Parmesan cheese
- 2 teaspoons salt
- Ground black pepper
- 16 ounces mozzarella, grated
- Cook noodles till al dente, drain, and set aside.
- Sauté the pork and beef in a deep skillet till brown, then stir in the rest of the base ingredients. Let simmer for 30 minutes, stirring occasionally.
- Preheat oven to 375 degrees F.
- Combine the cheese layer ingredients in a large bowl.
- Using a 9 x 13-inch baking dish, place a double layer of noodles, followed by half the cheese mixture, half the mozzarella, and half the base mixture. Repeat layers and cover with foil.
- Bake for 30 to 40 minutes, and then remove the foil. Let it bake for around 5 to 10 minutes.
- Afterward, let it stand for a few minutes before serving.
2] Homemade Macaroni and Cheese
- ¼ cup butter
- 8 ounces elbow macaroni, cooked al dente and drained
- 2 cups sharp Cheddar cheese, grated
- ½ cup Parmesan, grated
- 3 cups milk (low or full-fat)
- 2&thinsp½ tablespoons flour
- 2 tablespoons butter
- ½ cup bread crumbs
- 1 pinch paprika
- Using a saucepan, melt 1/4 cup of butter over medium heat, then stir in the flour to make a roux. Add the milk slowly, whisking constantly. Add the cheeses and turn down the heat to low, continuing to stir till the cheese has melted and the sauce is thick.
- Put the macaroni in a casserole dish and pour the sauce over the top, stirring to combine.
- Preheat the oven to 350 degrees F. Melt the 2 tablespoons of butter in a skillet, then add the breadcrumbs and stir to let them brown.
- Spread the breadcrumbs over the macaroni mixture, sprinkling some paprika on top.
- Bake for 30 minutes, and serve.
3] Fresh Egg Pasta Noodles
- 2 cups all-purpose flour (9 ounces, or about 2 cups), plus more for dusting
- 2 large eggs
- 4 yolks from 4 more large eggs
- 1 teaspoon salt
- Make a hill out of the flour with a well in the middle about 4 inches across. Pour the remaining ingredients into the center and beat with a fork. Once these ingredients are combined, work the flour gradually into the mixture until you get a wet and sticky dough.
- Fold more flour into the dough till the dough is firm and dry. Press the dough with your hands, fold, and continue working the dough until you get a Play-Doh texture. Add flour or water if needed to adjust the consistency.
- Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
- Roll out the dough on parchment paper lightly dusted with flour. Cut into your desired shapes, and cook in salted water.
4] Homemade Bolognese Sauce
- 1 pound lean ground beef
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 can chopped tomatoes (29 ounces)
- 1 can tomato sauce (29 ounces)
- 1 can tomato paste (6 ounces)
- 1 cup red wine
- 1 can beef broth (15 ounces)
- 2 bay leaves
- 1 tablespoon sugar
- 1/4 cup chopped fresh parsley
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- Brown the meat, add chopped garlic and onion. Cook for 5 more minutes, then add the remaining ingredients. Stir and bring to a boil.
- Reduce heat and simmer for 3 hours on medium-low heat. Stir occasionally, then serve!
5] Homemade Cannelloni Filling
This filling is perfect for 18-22 cannelloni tubes. For the sauce, use either of the tomato sauce recipes above.
- 3 pounds pork spare ribs (about 1/3 large rack), cut into three chunks
- 2 pounds beef chuck, cut into 2-inch strips
- 1/2 cup extra-virgin olive oil, divided
- 1 large onion, finely chopped (about 1 1/2 cups)
- 8 medium cloves garlic, finely minced, divided
- 1/2 teaspoon dried red chili flakes
- 1 teaspoon dried oregano
- 2 cups dry red wine
- 2 (28-ounce) cans whole peeled tomatoes, preferably D.O.P. San Marzano, crushed by hand in a large bowl
- 1 (2- to 3-inch) Parmesan rind (optional)
- 1 bunch fresh basil
- 1 pound mild sausage, in the casings (see note)
- 1 tablespoon Asian fish sauce
- 8 to 10 servings fresh or dried pasta
- Grated Parmesan cheese, for serving
Mexican Pork Chops and Rice Bake Recipe
One-pan dishes are my favorite – I love throwing everything in one big dish and dinner is done!
We have A LOT of chicken breast recipes on our blog, but I wanted to shake it up today and share one of my favorite pork chop dishes: Mexican Pork Chops and Rice.
How to make Mexican Pork Chops and Rice:
- Sprinkle pork chops with salt and pepper and brown pork chops in a skillet on the stove top (this will help to seal in the juices and keep your pork chops moist and flavorful as they bake in the oven).
- Dump the rest of the ingredients into a 9 x 13″ pan: chicken broth, tomato sauce, green chilies, taco seasoning, rice, and onion. Mix all together.
- Lay the pork chops on top of the rice mixture, then top chops with peppers.
- Bake for 50-60 minutes then top with shredded cheese and enjoy!
What kind of pork chops are best?
When it comes to choosing the best pork chops for this recipe, I would recommend a boneless pork chop or a bone-in pork chop that is about 1/2″ thick. If your pork chop is thicker than that, you may need to increase the cooking time.
Thin cut pork chops (thinner than 1/2″) will most likely turn out dry I would recommend cooking for less time if you do use this type of pork chop.
Using a thick boneless pork chop will cook a little faster than a bone-in chop, so if you do use a boneless chop, you may want to decrease the time a little bit.
When it comes to keeping the pork from drying out while baking here’s a tip: the more marbled and fatty your pork chop is, the more tender it will be after cooking.
How to keep pork chops from drying out
Pork chops tend to have a reputation of being dried out. The secret to slow cooker pork chops is to be sure to not overcook them.
I recommend checking these pork chops after 50 minutes of cooking. You will want to be sure that the pork chops are cooked thoroughly and that the rice is done as well.
The FDA recommends that the internal temperature of a pork chop should be 145 degrees F, but know that the pork chops temperature will continue to rise for a few minutes after removing from oven.
I would highly recommend getting a simple meat thermometer if you don’t have one. It makes cooking any type of meat so easy and you will always know that it is the perfect temperature. I use it for every grilling recipe I make!
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Leftover breaded pork
Leftover chunks of pork are perfect for covering in breadcrumbs and frying. It really doesn't take long - just a little bit of seasoning and a drizzle of oil. Breaded pork is a great way of using up stale bread and your meat leftovers in one. Just remember cooked pork won't take as long to cook as recipes for fresh pork may state.
Get the recipe: Crispy Parmesan pork
Image credit: Getty Images
37 Oven Lovin' Baked Pasta Recipes
These hearty baked pasta recipes are the perfect crowd-pleasing meal. Bake a melty masterpiece to enjoy right away, or stock up the freezer with these tasty make-ahead options. Pasta tastes perfect fresh out of the pot, but these easy, baked pasta recipes show you how simple it is to savor pasta fresh out of the oven. When you need a make-ahead meal, you’ll appreciate a Southern staple like our Chicken-Spaghetti Casserole, the rustic goodness of Baked Ziti with Sausage, the Classic Chicken Tetrazzini, or any of our many other baked pasta recipes. Scrumptious Baked Smokin’ Macaroni and Cheese is light on both butter and cheese, and ideal for add-ins: think sweet peas and prosciutto, or ham and broccoli. So for a mouthwatering lasagna, a fresh new approach to your favorite mac ’n’ cheese, or a new way to enjoy vegetable casseroles, preheat your ovens and prepare to delight in one of these fantastic baked pasta recipes.
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