Great value dish

Creamy Cajun Pork Pasta Bake by Sarah at sarahshealthykitchen

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“This one’s a total midweek winner – made with 5% fat British pork mince, it’s high in protein and won’t break the bank. A great-value dish that feels indulgent, but is packed with veg. 

It’s a Cajun-style pasta with a pork twist – because pork mince is SO underrated and works so well with bold flavours. This is one of those meals the whole family will love, and it’s perfect for batch cooking too. 

💬 Save this recipe for a new budget-friendly weeknight dinner idea!”

Recipe courtesy of Sarah Hancox, @sarahshealthykitchen.

Prep time: 15 mins

Cook time: 25-30 mins

Serves: 4

Cooking Skill: Easy

Ingredients

500g lean pork mince (5% fat)
300g rigatoni pasta
1 teaspoon olive oil
1 red onion, peeled and diced
2 peppers, deseeded and diced (we used 1 red, 1 yellow)
2 garlic cloves, peeled and minced
1 tablespoon Cajun seasoning
¼ teaspoon dried chilli flakes, optional
2 tablespoons tomato purée
1 x 400g can chopped tomatoes
100ml hot low salt chicken or vegetable stock
100ml lightest low fat soft cream cheese
80g light Cheddar cheese, grated
Freshly chopped parsley, to garnish, optional

Method

Step 1

Bring a large saucepan of salted water to boil and cook the pasta for 2 minutes less than the packet instructions (it will finish cooking in the oven).  Drain and set aside. 

Step 2

Heat the oil in a large non-stick pan over medium heat. Add the onion and peppers. Cook for 2-3 minutes until slightly soft. 

Step 3

Add the pork mince and cook for 6-8 minutes, stirring occasionally and breaking up with a spoon. Add the garlic, Cajun seasoning, and chilli flakes (if using). Cook for 1 minute. 

Step 4

Stir in the tomato purée, chopped tomatoes, and stock. Reduce the heat and simmer for 5-7 minutes until slightly thickened. Season to taste. Preheat the oven to 200ºC, 180ºC Fan, Gas Mark 6. 

Step 5

Remove from the heat, add the cream cheese, and the cooked pasta to the pan. Gently stir until combined and coated in the sauce. 

Step 6

Transfer to a large ovenproof baking dish, sprinkle over the grated cheese, and cook in the oven for 10-12 minutes until golden and bubbly (or use a preheated moderate grill). 

Step 7

Garnish with freshly chopped parsley, if used, and enjoy. 

Each serving provides

Based on 5% fat lean British pork mince
Energy

1963kj

466kcal

23%

Fat

12g

17%

Saturates

5.3g

27%

Sugars

12g

13%

Salt

1.5g

25%

% of an adult's Reference intake
Typical energy values per 100g: 456kJ, 108kcal, 2.7g fat, 1.2g saturates
If different cuts of meat are used, then the nutrition info may vary

Method

Step 1

Bring a large saucepan of salted water to boil and cook the pasta for 2 minutes less than the packet instructions (it will finish cooking in the oven).  Drain and set aside. 

Step 2

Heat the oil in a large non-stick pan over medium heat. Add the onion and peppers. Cook for 2-3 minutes until slightly soft. 

Step 3

Add the pork mince and cook for 6-8 minutes, stirring occasionally and breaking up with a spoon. Add the garlic, Cajun seasoning, and chilli flakes (if using). Cook for 1 minute. 

Step 4

Stir in the tomato purée, chopped tomatoes, and stock. Reduce the heat and simmer for 5-7 minutes until slightly thickened. Season to taste. Preheat the oven to 200ºC, 180ºC Fan, Gas Mark 6. 

Step 5

Remove from the heat, add the cream cheese, and the cooked pasta to the pan. Gently stir until combined and coated in the sauce. 

Step 6

Transfer to a large ovenproof baking dish, sprinkle over the grated cheese, and cook in the oven for 10-12 minutes until golden and bubbly (or use a preheated moderate grill). 

Step 7

Garnish with freshly chopped parsley, if used, and enjoy. 

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