Family Farfalle Bake with Shredded Pork, Roasted Red Pepper and Chive Ricotta Cloud

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the red bell peppers on a tray, rub them with 15 ml (1 tbsp) olive oil, and roast for 20 to 25 minutes, turning once, until the skins are blistered and the peppers are tender. Transfer them to a bowl, cover for 10 minutes, then peel, seed, and cut into strips or dice.

2. 2

   While the peppers roast, bring a large pot of water with half of the salt to a boil. Cook the farfalle until al dente according to package timing. Reserve 120 ml (1/2 cup) of the pasta water, drain the pasta, and set aside.

3. 3

   Lower the oven temperature to 190 °C / 375 °F. In a large skillet, heat the remaining 15 ml (1 tbsp) olive oil over medium heat. Cook the onion for 5 to 6 minutes until softened. Add the garlic, sweet paprika, oregano, black pepper, and cook 30 seconds more.

4. 4

   Add the shredded pork to the skillet and mix well with the onion and spices. Stir in the crushed tomato, chicken broth, and roasted red peppers. Cook for 5 to 7 minutes over medium heat, until the sauce is juicy but not thin. If needed, loosen it with a little of the reserved pasta water. Taste and adjust with the remaining salt.

5. 5

   In a medium bowl, mix the ricotta with the egg, chives, Parmesan, and 60 g (1/2 cup) of the mozzarella until thick and evenly combined.

6. 6

   Grease a baking dish with the butter. Toss the cooked pasta with the pork and pepper sauce, then spread it into the dish in an even layer. Dot the ricotta mixture over the top and finish with the remaining 60 g (1/2 cup) mozzarella.

7. 7

   Bake at 190 °C / 375 °F for 25 to 30 minutes, until the casserole is bubbling and the top is golden in spots. For extra color, broil for 2 to 3 minutes, watching closely.

8. 8

   Let rest for 10 minutes before serving so it sets slightly and is easier to portion.