Italian Pork Pasta Shells

Italian Pork Pasta Shells

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, May 6, 2018.
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If you don’t have an oven-proof pan, simply transfer to an oven dish approx. 20x25cm and grill.

Ingredients

Pork

  • 1 brown onion
  • 600g pork mince
  • ½ tsp salt
  • 2 Tbsp tomato sauce
  • 2 Tbsp Italian pork spice mix
  • ½ cup white or red wine (optional)
  • 1 can chopped tomatoes
  • 1 cup chicken stock
  • 1-2 Tbsp Worcestershire sauce
  • 1-1½ cups grated cheese

Pasta

  • 400g pasta shells

Salad

  • 2 Tbsp sweet chilli sauce
  • 1 Tbsp mustard
  • 1 Tbsp olive oil
  • ½ iceberg lettuce
  • ½ telegraph cucumber
  • 1 tomato

Steps

  1. Preheat oven to high grill. Bring a large pot of salted water to the boil. Finely dice onion.
  2. Cook pasta in pot of boiling water for about 11 minutes, until tender. Drain well and toss with a little oil to avoid sticking. While pasta cooks, heat a drizzle of oil in a large, oven-proof fry-pan on high heat.
  3. Cook onion and pork for 3-4 minutes, until browned and tender. Add salt, tomato sauce and spices and cook a further 2-3 minutes, until fragrant. Add wine (if using) and reduce for 1-2 minutes. Add tomatoes and stock and simmer for about 6 minutes, until thickened. Stir through Worcestershire sauce and season to taste.
  4. Once pork and pasta have cooked, remove pork from heat, stir through cooked pasta and season to taste. Cover with grated cheese and grill for about 5 minutes, until golden and melted.
  5. While pasta grills, in a medium bowl whisk together sweet chilli sauce, mustard and oil. Thinly slice lettuce and cucumber and cut tomato into thin wedges. Toss all salad ingredients together with dressing and season to taste.
  6. To serve, divide Italian pork pasta shells between bowls or plates and serve salad on the side.

Nutritional Information

Energy 2657 kj
635 kcal
Protein 43.3g
Carbohydrate 64.2g
Fat 22.1g