Pork, fennel and mozzarella pasta gratin
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Dan Jones
Pork, fennel and mozzarella pasta gratin
Serves: 4
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
764Kcal
Fat
30gr
Saturates
16gr
Carbs
58gr
Sugars
10gr
Fibre
6gr
Protein
57gr
Salt
1.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 250g penne
- 1 x 150g ball mozzarella, diced
- 1 x 350g tub three-cheese sauce
- 4 tbsp milk
- 25g Parmesan, grated
Step by step
Get ahead
The gratin can be assembled the day before, cooled, covered and chilled. Add an extra 15 minutes to the baking time if cooking from chilled.
-
For this recipe, you will need to make our pork and fennel ragu.
Preheat the oven to 200°C, fan 180°, gas 6. Add the penne to a large pan of salted boiling water and cook for 3 minutes less than the pack instructions – the pasta should still have some bite. Drain the penne and mix with the ragu and half the mozzarella, then tip into a baking dish about 25cm in diameter. - Tip the cheese sauce into a bowl and stir in the milk to loosen it slightly, then pour this over the penne. Scatter the rest of the mozzarella and all the Parmesan over the top.
- Bake the gratin on a baking tray in the oven for 35-40 minutes until bubbling and golden brown on top.
