So a month ago Barack Obama got inaugurated and I had a fabulous meal made by cheffie. With ten pounds of pork to be eaten by 7 people, there were leftovers. We were sent home with a pound of braised pork that has been sitting in our freezer for a month. Mixed in with the pork were carrots and butter beans. While it would be delicious just to chow down on that bounty, I decided to repurpose it and make a nice penne al forno. This is perfect for the cold weather that seems of have hit the bay area this week. I bulked up the pork with some shredded vegetables and canned tomatoes.
If only we were all lucky enough to have braised pork in our freezer.
Healthy Penne al forno
1 cup dried, of whole wheat penne
1 pound braised pork, finely shredded (think the consistency of a BBQed chopped prok)
1 onion, finely diced
1 clove of garlic, chopped
1 carrot, shredded or finely diced
1/2 pound of cremini mushrooms, chopped
2 cups of canned tomatoes
1/4 cup of parmesan
1/2 cup grated mozarella
Cook the penne in unsalted boiling water for 10 minutes there’s enough salt in the pork and the parm. The pasta will be REALLY al dente. That’s ok. In a couple of tablespoons of olive oil, saute the onion, garlic and carrot until the onion is translucent. Add the mushrooms and saute for another 10 minutes. Add the pork and tomatoes and simmer for 10 minutes. Add red pepper flakes to taste. Then add the pasta and parmesan cheese. Transfer to an 8×8 baking dish. Bake at 350 degrees for 30 to 40 minutes. Top with mozarella and bake 5 minutes more.