adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pork, lemon and ricotta pasta bake
0 Likes
Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Elevate classic pasta bake with pork mince, zesty lemon, and creamy ricotta for a modern twist that will become a family favorite instantly!
Ingredients:
  • 350g dried rigatoni pasta
  • 18.20 gm extra virgin olive oil
  • 500g pork mince
  • 1 brown onion, sliced
  • 3 garlic cloves, crushed
  • 2 small carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 20.00 ml finely chopped fresh rosemary leaves
  • 69.38 gm tomato paste
  • 1 chicken stock cube
  • 200g fresh ricotta
  • 42.00 gm lemon juice, plus wedges to serve
  • 82.50 ml grated parmesan
  • Fresh flat-leaf parsley leaves, to serve
Instructions:
  • Prepare the pasta according to package instructions. Drain pasta, saving 1 cup of cooking liquid.
  • Preheat oven to 200C (180C fan-forced).
  • In a large deep ovenproof frying pan over medium-high heat, heat oil. Add mince and cook for 6 minutes, breaking it up with a wooden spoon until browned. Add onion, garlic, carrot, celery, and rosemary. Cook for 5 minutes until onion softens. Pour in wine and cook for 2 minutes until reduced by half. Stir in tomato paste and stock cube until combined.
  • Incorporate the pasta cooking liquid, simmer gently, then add the pasta and mix well. Take it off the heat and season with salt and pepper to taste.
  • Mix the ricotta, lemon juice, and half of the parmesan in a bowl, then season with salt and pepper. Spoon the ricotta mixture over the pasta, sprinkle with the remaining parmesan, and bake for 20 minutes until the ricotta is golden. Garnish with parsley and serve with lemon wedges.

Similar Recipes