Zippy Pork Bake is our FB Week recipe winner
Created: 3/12/14 (Wed) | Topic: Events
Pearl Bertsch of Ypsilanti submitted the winning recipe in the North Dakota Farm Bureau Week recipe contest. Her name was drawn from all the submissions received. Bertsch will receive $100 in Cloverdale meats.
8 ounces fusilli springs or other small pasta
|1 teaspoon salt|
|1 pound ground pork||1 1/2 teaspoons chili powder|
|1 tablespoon butter||4-ounce can chopped green chilies|
|1 teaspoon minced garlic||1/2 cup sour cream|
|2 tablespoons sliced green onions||1 cup shredded Mozzarella cheese, divided|
|1 cup fresh sliced mushrooms||Browned bread crumbs, optional|
|2 medium zucchini, thinly sliced||Chopped parsley for garnish|
Cook pasta according to package directions; drain. In large skillet over medium-high heat, melt butter, add garlic and saute 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 1/2 cup cheese. Pour into 2 1/2 quart baking dish coated with nonstick spray. Top with remaining cheese and bread crumbs, if desired. Bake uncovered, in preheated 350-degree over for 20 minutes or until cheese is melted. Garnish with parsley.
Makes six 1 1/2-cup servings. Can be made in advance and refrigerated. Bake until heated through.