Pork & pasta bake with rosemary & cheese

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings people

Appliance/Function:

Bring a large pot of salted water to a boil for the pasta. Peel and finely chop the onion. Halve the carrot and courgette lengthwise, then cut into chunks. Finely chop the rosemary leaves, discarding the stems.

Heat the oil in a medium-deep frypan over high heat. Cook the onion, carrot, rosemary and Italian seasoning, stirring occasionally, for 4 mins or until the onion is softened. Add the pork mince and cook, stirring occasionally, for 3 mins, or until the mince is browned. Then add the courgette, stock and tomatoes, stir to combine and bring to a simmer. Reduce the heat to low and cook, stirring occasionally, for 10 mins, or until slightly thickened.

Meanwhile, cook the pasta in the pot of boiling water according to packet directions. When the pasta has 2 mins cooking time remaining add the peas, cover and return to the boil. Cook for 2 mins, or until the pasta is al dente and the peas are tender. Drain.

Add the pasta, peas and honey to the pork mixture and stir to combine. Taste, then season with salt and pepper. Transfer the pasta mixture to a baking dish and grate over the cheese. Grill for 4 mins, or until the cheese is melted and golden.

Divide the pork & pasta bake with rosemary and cheese bake between bowls to serve.