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Zippy Pork Bake
Pearl Anna Bertsch, Ypsilanti, ND

8 ounces fusille springs or other small pasta
1 pound ground pork
1 tablespoon butter
1 teaspoon minced garlic
2 tablespoons sliced green onions
1 cup fresh sliced mushrooms
2 medium zucchini, thinly sliced
1 teaspoon salt
1˝ teaspoons chili powder
4 ounce can chopped green chilies
˝ cup sour cream
1 cup shredded Mozzarella cheese, divided
Browned bread crumbs, optional
Chopped parsley for garnish

Cook pasta according to package directions; drain.

In large skillet over medium-high heat, melt butter; add garlic and sauté until slightly brown. Add pork and cook until no longer pink, about 6 minutes. Add onions, mushrooms and zucchini; cook and stir until tender. Drain.

Stir in salt and chili powder. Add chilies, sour cream, pasta and ˝ cup cheese. Pour into 2˝ -quart baking dish coated with nonstick spray. Top with remaining cheese and bread crumbs, if desired. Bake, uncovered, in preheated 350°F-oven for 20 minutes or until cheese is melted. Garnish with parsley.

Makes six 1˝-cup servings. Can be made in advance and refrigerated. Bake until heated through.

Nutritional Information
Nutrition Analysis: Each serving provides approximately: 408 calories, 24 g protein, 30 g carbohydrates, 3 g fiber, 21 g fat, 75 mg cholesterol, 87 mcg folate, 3 mg iron, 624 mg sodium