Linda's Marsala Pork and Pasta Bake

Indulge in the rich and comforting flavors of **Linda's Marsala Pork and Pasta Bake**, a delightful fusion of tender pork, velvety Marsala cream sauce, and perfectly baked fettuccine. This easy-to-make dish starts with seared pork tenderloin and sautéed mushrooms, infused with the warmth of Marsala wine and Parmesan cheese. The pasta is enveloped in the luscious sauce, topped with gooey mozzarella, and baked to golden, bubbly perfection. Perfect for weeknight dinners or cozy gatherings, this recipe combines hearty ingredients like fresh garlic, heavy cream, and parsley for a restaurant-quality meal at home. Quick to prepare and baked in under 30 minutes, this pork and pasta casserole is comfort food with a gourmet twist!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 lb Pork tenderloin
• 2 tbsp Olive oil
• 3 Garlic cloves, minced
• 8 oz Button mushrooms, sliced
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.5 cup Marsala wine
• 1 cup Chicken or vegetable broth
• 1 cup Heavy cream
• 0.5 cup Grated Parmesan cheese
• 8 oz Dried fettuccine pasta
• 1 cup Mozzarella cheese, shredded
• 2 tbsp Chopped fresh parsley (for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Trim excess fat from the pork tenderloin and cut it into bite-size cubes.

Step 3

Heat olive oil in a large skillet over medium-high heat. Add the cubed pork and sear until browned on all sides, about 5-7 minutes. Remove the pork and set aside.

Step 4

In the same skillet, add the minced garlic and sliced mushrooms. Sauté until the mushrooms are golden and softened, about 5 minutes. Season with salt and pepper.

Step 5

Deglaze the skillet by pouring in the Marsala wine, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer for 2-3 minutes to reduce slightly.

Step 6

Pour in the broth and heavy cream, stirring to combine. Let the mixture simmer for 5 minutes until slightly thickened.

Step 7

Stir in the Parmesan cheese until melted and smooth. Return the browned pork to the skillet and stir to coat with the sauce.

Step 8

Meanwhile, cook the fettuccine pasta in a large pot of salted boiling water until just al dente according to package instructions. Drain and set aside.

Step 9

Combine the cooked pasta and the pork Marsala sauce together in a large mixing bowl, tossing to coat evenly.

Step 10

Transfer the pasta and pork mixture into a greased 9x13-inch baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.

Step 11

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 12

Remove from the oven, let rest for 5 minutes, and garnish with freshly chopped parsley. Serve warm and enjoy!

Nutrition Facts

Serving size	(1703.6g)

Amount per serving	% Daily Value*
Calories	3257.8

Total Fat 163.9g	0%
Saturated Fat 80.4g	0%
Polyunsaturated Fat 4.9g
Cholesterol 676.4mg	0%
Sodium 6254.3mg	0%
Total Carbohydrate 203.5g	0%
Dietary Fiber 10.7g	0%
Total Sugars 25.9g
Protein 190.4g	0%

Vitamin D 59.0IU	0%
Calcium 1361.9mg	0%
Iron 11.1mg	0%
Potassium 3386.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.4%

Protein: 25.0%

Carbs: 26.7%