500g Rigatoni or Penne Pasta, cooked as per package instructions
500g cooked roast pork, cubed or shredded
3 tbls olive oil
125g bacon, diced
1 ½ tbsp garlic, crushed
3 sprigs fresh rosemary, chopped
1 bay leaf
1 chicken stock cube (no liquid added)
2 tins All Gold Tomato & Onion Mix, or Braai Relish
2 tsps All Gold Tomato Paste
4 tbls chutney
Salt & pepper to season
3 cups (750ml) white béchamel sauce
2 cups grated cheddar cheese
2 tbsp parmesan cheese, grated
1. Preheat the oven to 180°C. Grease a deep oven dish and set aside
2. In a deep pot, heat the oil and stir-fry the bacon until cooked and crispy, add garlic, rosemary and bay leaf and fry for another minute or two.
3. Add the stock cube, tomato and onion mix, paste and chutney. Bring to the boil and simmer for 5 minutes to slightly thicken sauce (cook with lid open).
4. Adjust seasoning with salt and coarse black pepper.
5. Mix sauce, pork and pasta together and scoop evenly into the oven dish.
6. Pour the béchamel sauce over the top and spread evenly.
7. Mix the parmesan and cheddar cheese together and sprinkle over the béchamel sauce.
8. Bake in the oven for 30 to 40 minutes. Allow to stand for 10 minutes before serving.
9. Serve by itself or with garlic bread and a fresh garden salad.
Chef's tip: Make the night before and so you can relax the next day and just bake it in the oven! Try using other left-over meat from your roasts.
