Created: 3/12/14 (Wed) | Topic: Events
Zippy Pork Bake is our FB Week recipe winner
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.