Pork Ragu Baked Pasta
You don't have to bake this pasta, ragu, cheese mixture but when you can have a melty, cheesy thing, why not?! Plus, this can be made ahead and then simply bake to rewarm and melt the cheese.
Ingredients
1 pint pork ragu
1/2 lb dried pasta
2-4 oz Michigan Jack cheese, grated
2 balls fresh mozzarella, cut into cubes
1 clam basil micro greens
Method
- Bring a pot of salted water to a boil and cook the pasta to 80% tender
- Drain the pasta and toss with the ragu, half the Michigan Jack, and all of the mozzarella then transfer to a baking dish
- Top with the remaining Michigan Jack
- Heat oven to 375F and bake until the pasta is fully tender and the cheese is melty
- Finish with the basil micro greens and serve
