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.
Serves: 4
Ingredients
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
Method
- 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.
- 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.
- 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.
- 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.
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.