Baked Penne with Pulled Pork, Peppers and Mushrooms

Featured Maple Leaf Product: Schneiders Natural Pulled Pork  (26980)

Method

1. The day before, thaw the Pulled Pork in the refrigerator and hold at 4'C/40'F or lower.
2. Preheat oven to 300'F. In a heavy bottomed pot, add water and bring to a boil. Season with salt (1 tbsp) once the water reaches a boil. Add the pasta and cook until al dente. Drain the water and reserve the cooked pasta.
3. In a heavy bottomed pot, over medium heat, saute the mushrooms and peppers with some canola oil (30 ml or 2 tbsp) for 5-7 minutes to carmelize the natural sugars within.
4. Ensure the Pulled Pork is fully defrosted as the seasonings will adhere better. Add the Pulled Pork, spinach, basil, garlic, black pepper, balsamic vinegar and tomato sauce. Cook for 1 minute and add the pasta. Mix well.
5. Transfer to a greased shallow (2") hotel pan, cover with foil and roast in the oven for 20-25 minutes. Ensure the pasta reaches an internal temperature of 165F or 74C.
6. Remove the foil and top the pasta with mozzarella cheese. Melt ion the oven uncovered for an additional 5-10 minutes.

Suggested Accompaniments

Garlic bread, grilled vegetables or a leafy green salad. (sides not included in the nutritional analysis)

Nutritional Info per 1 Serving