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.


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


  1. Bring a pot of salted water to a boil and cook the pasta to 80% tender
  2. Drain the pasta and toss with the ragu, half the Michigan Jack, and all of the mozzarella then transfer to a baking dish
  3. Top with the remaining Michigan Jack
  4. Heat oven to 375F and bake until the pasta is fully tender and the cheese is melty
  5. Finish with the basil micro greens and serve