Pork Orzo Pasta Bake with Broccoli

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, September 17, 2017.

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For best results, use a non-stick fry-pan. Leave pasta bake to rest (outside the oven) for 5-10 minutes to allow the flavours to develop and be absorbed by the pasta.

Ingredients

Pork Orzo Pasta Bake

1 brown onion, finely diced
1 carrot, grated
1 tablespoon pork spice mix
450g pork mince
70g tomato paste
1 can chopped tomatoes
½ cup chicken or beef stock
½ cup red wine (or chicken or beef stock)
1 teaspoon balsamic vinegar
½ teaspoon salt
1 teaspoon sugar
300g orzo pasta
1 cup grated Edam cheese

To Serve

1 head broccoli

Steps

Preheat oven grill to high. Bring a large pot of salted water to the boil. Heat a drizzle of oil in a large frypan on medium-high heat. Cook onion and carrot for about 3-4 minutes, until tender.
Add pork spice mix and pork mince and cook for 4-5 minutes, breaking up mince with a wooden spoon, until browned.
Stir in tomato paste, chopped tomatoes, stock, wine/ stock, balsamic vinegar, salt and sugar. Simmer on medium heat for about 6 minutes, until sauce has reduced and thickened.
Cook pasta in pot of boiling water for 6-8 minutes, until tender. Drain and drizzle with olive oil to prevent pasta sticking. Toss cooked pasta with pork mixture and transfer to a large baking dish. Season well with pepper and sprinkle over cheese.
Place under grill for 2-3 minutes, until cheese is bubbling and golden. Allow to rest for 5-10 minutes before serving. While pasta bake is resting, bring a medium pot of salted water to the boil. Cut broccoli into small florets and cook for 2-3 minutes, until tender. Drain, season with salt and pepper.
To serve, divide pork orzo pasta bake between bowls and serve broccoli on the side.

Nutritional Information

Energy	2259 kj 540 kcal
Protein	39.8g
Carbohydrate	54.2g
Fat	14.8g