Beans & Lentils/ Italian/ Pasta/Noodles/ Pork/ Slow Cooker

White Bean Penne with Pork Ragu

My personal dietary weakness is pasta.  If you’ve read my about me page, or even a handful of my blog posts you know all about my having had gastric bypass surgery and carbs now being my arch nemesis (well, that and making gluten free zucchini fritters, but that’s another story for another time.)

Recently, my friends’ had a baby and being the good former Mormon that I am, I offered to bring them a meal.  They aren’t Mormon either and turns out, were unaccustomed to this gesture their neighbors’ and I offered them.   So when I get the opportunity to make dinner for another, particularly those without any food restrictions, I often let my pasta flag fly.

This dish had just about everything I love most in life (food wise) sans dark chocolate (or brownies).  Pasta, red sauce, pork, white beans, cheese, and veggies.  I love serving meals like this family style, all in one big bowl that gets passed around the table. That’s how memories are made.




White Bean Penne with Pork Ragu



  • 2 lbs . (about 5 cups) pork roast; cooked & shredded
  • 1 lb . penne
  • 2 large carrots; chopped
  • 2 ribs celery; chopped
  • 1 onion; chopped
  • 4 oz . mushrooms; sliced
  • 4 cloves garlic; minced/grated
  • Extra virgin olive oil
  • 1-15 oz . can diced tomatoes
  • 2 cups broth from cooked roast
  • tsp . Italian seasonings
  • 4 tbsp . tomato paste
  • Pinch red pepper flakes
  • 2-15 oz . cans white beans; drained and rinsed
  • Pasta water (+/- ¼ cup)
  • Salt/pepper to taste


  1. Slow cook the pork roast in seasoned water/broth on low for 4-6 hours or until it has fallen apart.
  2. Cook pasta according to package directions.
  3. In a large sauté pan or casserole with olive oil over medium-high heat, add the onions, carrots, celery, and garlic.
  4. Sauté for 3 minutes, then add the mushrooms and cook for an additional 2 minutes.
  5. Add the diced tomatoes, broth from the roast, and Italian seasonings.
  6. Reduce the heat to medium.
  7. Add the tomato paste, red pepper flakes and salt/pepper to taste.
  8. Add the shredded pork roast. Mix well.
  9. Add the cooked pasta and some of the pasta water as needed.
  10. Gently stir in the white beans and heat them through.
  11. Serve with Parmesan cheese and freshly chopped parsley (optional)

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  • The Food Hunter
    September 24, 2014 at 8:44 am

    you and i have similar food tastes…I love everything you make!

    • Michelle
      September 24, 2014 at 9:08 am

      Ha! That is what I say to myself every time I am on your page. 🙂 Thank you.

  • lizzy
    September 24, 2014 at 3:42 pm

    This looks decadent :). Love it!

    • Michelle
      September 24, 2014 at 11:22 pm

      Thank you Lizzy, it’s a rich dish for sure.

  • Dan from Platter Talk
    September 24, 2014 at 4:22 pm

    We LOVE your site and are looking forward to following you. You’ve got talent! BTW, this dish looks incredibly inviting; very nicely done!

    • Michelle
      September 24, 2014 at 11:28 pm

      Thank you Dan. Your site is pretty awesome too! 6 boys! I can’t even imagine how you and Scott do it. I just have 1 girl.

  • Healing Tomato
    September 24, 2014 at 5:41 pm

    Love this recipe. You take the best pics. 🙂

    • Michelle
      September 24, 2014 at 11:30 pm

      Thank you HT! I am still learning with the pictures.

  • Brandie
    September 24, 2014 at 8:26 pm

    This looks wonderful and the perfect pasta dish to make for my family. I love serving pasta when everyone is at home and I can see this being a big hit with all of them.

    • Michelle
      September 24, 2014 at 11:39 pm

      Thank you Brandie, hope you all enjoy it.

  • Erin @ Dinners, Dishes, and Desserts
    September 24, 2014 at 8:33 pm

    I could eat pasta every day!! This looks like great comfort food to bring to a friend.

    • Michelle
      September 24, 2014 at 11:43 pm

      Me too Erin. I’ll make the pasta, you make the treats!

  • Peabody
    September 24, 2014 at 9:18 pm

    Looks like a great weeknight dinner.

    • Michelle
      September 24, 2014 at 11:45 pm

      Thanks Peabody, it really is.

  • Ginny McMeans
    September 25, 2014 at 12:33 am

    Wonderful mixture for a great comfort food dinner.

  • Alisa Fleming
    January 9, 2015 at 2:28 pm

    Indeed, I have to admit, my husband has been gluten-free for a while and I never crave bread, but we both get a hankering for pasta at least once a week! I may have to add this one into our rotation.

    • Michelle
      January 9, 2015 at 4:02 pm

      I have no gluten issues (thankfully) but to try to cook GF as much as I can. But, sometimes, I have to give into the pasta.