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    Yogurt-Topped Pasta Bake with Buckwheat Fusilli

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    Yogurt-Topped Pasta Bake with Buckwheat Fusilli

    The addition of rosemary and sage to the pork adds a wonderful flavour to this easy pasta dish, while the buckwheat fusilli gives it great texture.

    • Nut Free
    • Preparation time: 10 minutes
    • Cooking time: 50 minutes to 60 minutes
    • Total time: 1 hour to 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 4


    • 500g pack Waitrose British Ground Pork
    • 2 tsp olive oil
    • 1 onion, finely chopped
    • 2 x 400g cans Waitrose Chopped Tomatoes with Chopped Basil
    • 1 Romano pepper, deseeded and diced
    • 1 tsp dried rosemary
    • 1 tsp dried sage
    • 500g Waitrose Wholesome Buckwheat Fusilli
    • 2 eggs
    • ½ x 500g pot Waitrose Organic Wholemilk Natural Live Bio Yogurt
    • Pinch ground nutmeg
    • 2 tbsp Parmigiano Reggiano, grated


    1. Preheat the oven to 200°C, gas mark 6. Heat a large non-stick pan or wok until hot. Add the pork and fry for 4-5 minutes until starting to brown. Remove from the pan and set aside.
    2. Add 1 teaspoon of the oil and soften the onion for 4-5 minutes. Pour in the tomatoes. Fill one of the cans with 125ml cold water and pour into the pan. Bring to the boil then reduce the heat. Return the pork to the pan with the diced pepper, dried herbs and coarsely ground black pepper. Stir, then simmer for 15-20 minutes.
    3. Meanwhile, cook the pasta in a pan of boiling water for 8 minutes, drain, add the remaining oil and toss well. Cover until ready to use, then tip into a large ovenproof dish, add the pork mixture and stir gently.
    4. Combine the eggs, yogurt and nutmeg then drizzle over the pasta. Sprinkle with the cheese and bake for 20-25 minutes, until golden brown and piping hot.

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    Cook's tips

    Make a vegetarian version by adding roasted peppers and courgettes to the sauce instead of the meat, and add more cheese to the topping.


    Average user rating

    4 stars