Pork Marinara Pasta Casserole
Everything is better with a nice Marinara sauce. This pasta casserole is the perfect example. The sauce cooks the noodles and pork and the end result is a baking dish full of Italian yumminess. (Yes, I know that’s not really a word 😉 ) As a mom, I like the fact that I can “hide” plenty of zucchini and bell peppers in this dish and my family to eat more veggies while serving their favorite pasta. Since there is no need to pre-cook the pasta or pork, this goes together quickly and bakes in the oven while I go about some other nightly chores. From The Casseroles Made Simple cookbook http://www.hillbillyhousewife.com/ebooks/casserole.htm
- 3 cups pasta (rotini or penne)
- 1 tsp olive oil
- 2/3 cup water
- 1 lb. ground pork
- 1 large egg, lightly beaten
- 1/2 Cup bread crumbs
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 jar (24 oz) marinara sauce, divided
- 3 carrots, sliced
- 1 small zucchini, halved lengthwise, sliced
- 1 yellow bell pepper, cleaned, cut into strips
- Preheat oven to 375 degrees, lightly coat a heavy casserole with oil or grease.
- Place the pasta into the casserole and drizzle with the olive oil.
- Pour the water into the pan and stir to mix in the pasta well.
- In a separate bowl, put the ground pork and add the egg, bread crumbs, salt, and pepper and mix until well blended.
- Shape the meat mixture into meatballs and arrange them evenly in the casserole.
- Pour 1/2 jar of marinara sauce into the casserole evenly over meatballs.
- Layer the carrots, zucchini and bell pepper strips into the casserole, then pour the remaining 1/2 of the marinara sauce over the vegetables.
- Cover the casserole and bake 45 to 55 minutes or until the vegetables are fork tender.
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