Pork, Peas & Pasta Casserole

Pork, Peas & Pasta Casserole

Recipe type: Entree
Serves: 4


  • 6 ounces pork loin, cooked
  • 8 ounces penne pasta, or other pasta, cooked
  • 2 teaspoons salt (for the pasta water)
  • 1 cup frozen peas (4 ounces)
  • ¾ cup Parmesan cheese, finely grated and divided (1 ounce)
  • 2 tablespoons Italian bread crumbs


  • 2 teaspoons butter
  • 2 tablespoons flour
  • 1 ½ cups milk (I used 2%)
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce


  1. Preheat the oven to 350°F and lightly grease a 4-qt casserole dish.
  2. Put a large pot of water over high heat, add 2 teaspoons of salt and bring it to a boil. Add the pasta and cook until al dente (done, but still firm to the bite). Depending on the pasta, this will take from 12 to 20 minutes.
  3. Meanwhile, slice the pork (or other meat) thin, then cut it into bite-sized pieces. Grate the Parmesan finely (I use a microplane) and set it aside.
  4. TO MAKE THE WHITE SAUCE: Mix 2 T. of flour into ¼ cup of the milk until there are no lumps (I use a small, tightly sealed jar for this). Melt the butter in a large skillet over medium heat.
  5. Stirring constantly, add the flour mixture to the butter and gradually add the rest of the milk. Cook and stir until the sauce thickens, reducing the heat as needed.
  6. Reduce the heat to low and season the sauce with salt, pepper, dry mustard and Worcestershire sauce. Stir in ½ cup of the Parmesan until melted. Taste and adjust the seasoning as desired.
  7. Stir in the pork and peas and heat through.
  8. Add the cooked pasta and mix well. Pour this mixture into the casserole dish.
  9. Sprinkle the top with the bread crumbs and the reserved Parmesan cheese. Bake for 20 minutes, or until the top begins to brown.


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