Leftover Roast Pork Pasta Bake
Got tons of leftovers from Sunday lunch? This Leftover Roast Pork Pasta Bake is a super simple way to turn leftover Pork into another filling family meal. Perfect topped with cheese!
Servings 4 People
Calories 557kcal
Ingredients
- Cooking Spray
- 250 g Penne Pasta Cooked to packet instructions, for half of the specified time
- 500 g Leftover Roast Pork Shredded or Pulled
- 1 Red Onion Diced
- 400 g Chopped Tomatoes
- 100 ml Water
- 1 teaspoon Tomato Puree
- 2 teaspoons Cajun Seasoning
- Pinch Chilli Flakes
- 30 g Parmesan Cheese Grated
- 30 g Cheddar Cheese Grated
Instructions
- Mist a large frying pan with some cooking spray, or heat a splash of oil.
- Gently fry the onion for 5 minutes until soft.
- Add the pork and mix together.
- Pour in the chopped tomatoes, and add a 100ml of water.
- Stir in the tomato puree, the cajun seasoning, and the chilli flakes, and bring to a simmer.
- Simmer for 20 minutes, stirring often, and preheat the oven to 180 degrees.
- After 20 minutes, remove from the heat and mix in the pasta.
- Tip into a large oven dish.
- Top with grated Parmesan and cheddar.
- Bake in the oven for 20 minutes.
Notes
I shred my pork on Sunday night, once it’s cooled, using my fingers to tear the meat. You can also use the more traditional method of pulling it with two forks.