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Baked Pasta with Pork and Mushrooms

Course: Pasta
Cuisine: Italian
Author: Michelle De La Cerda


  • 3/4 lb tube pasta
  • Water to boil pasta
  • Salt; for the water
  • 4 thick-cut pork chops
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp granulated garlic
  • 1 tsp dried basil
  • 1 tbsp extra virgin olive oil
  • 3 tbsp unsalted butter; divided 2/1
  • 8 oz sliced mushrooms
  • Salt/pepper; to taste
  • 1-23 oz jar Ragu Homestyle Sauce (Thick and Hearty Traditional)
  • 1/8 cup finely grated Parmesan Cheese +/- to taste; divided


  1. Pre-heat the oven to 350°
  2. Bring a large pot of water to boil.
  3. Mix the salt, pepper, granulated garlic, and basil together and liberally apply to both sides of the pork chops; set aside.
  4. In a large skillet/frying pan, melt the butter over medium heat.
  5. Add the mushrooms to the pan, let cook without moving or sitting for 3 minutes.
  6. Flip the mushrooms and allow the reverse side to cook for 3 minutes.
  7. Salt and pepper the mushrooms to taste and stir, continue to cook until completed browned and the begin to shrink in size, another 3-5 minutes. Remove from pan and set aside.
  8. Once the water is boiling, salt generously and return to a boil.
  9. Cook pasta 2 minutes short of package directions.
  10. In the same pan that the mushrooms cooked in, heat to medium.
  11. Once hot, add the butter and olive oil.
  12. Place the meat in the pan, but not touching, sear for 3 minutes, then flip and sear for another 3 minutes. Remove from heat.
  13. Drain the pasta and return to the pan.
  14. Add two kitchen tablespoons of sauce to the pasta, mix in well, taking care that the past is thoroughly coated.
  15. Transfer to a deep baking dish.
  16. Sprinkle half the Parmesan cheese over the pasta in the dish.
  17. Add dollops of sauce over the cheese and pasta.
  18. Place the pork chops on top of the pasta.
  19. Pour the remaining sauce from the jar, coating the both the pork and the pasta. Use the back of spoon to smooth.
  20. Sprinkle the remaining cheese over the sauce.
  21. Cover the sauce with the sautéed mushrooms.
  22. Cover with foil.
  23. Bake for 20 minutes or until the pork is cooked through, reaching an internal temperature of 160°.