BAKED RIGATONI AND PORK
Source: Half-Baked Gourmet: Pasta by Jean Galton
Servings: 6

Here'a a great dish for entertaining. You can assemble the dish ahead, refrigerate, and bake just before serving. Just remember that it will take a few extra minutes in the oven.

3/4 lb. rigatoni
2 Tbs. extra virgin olive oil
1 lb. ground pork
1/8 tsp. freshly ground black pepper
1 Tbsp. minced garlic
1/2 cup chicken broth
1 cup heavy cream
1/8 tsp. saffron
1 tsp. ground cinnamon
1/4 cup chopped fresh Italian parsley
1/2 tsp. dried mint
1 1/2 cups shredded Asiago cheese, divided use

In a large saucepot over high heat, bring 3 quarts water to boiling. Add salt to taste and the rigatoni. Cook until just al dente, 6-8 minutes. Drain and transfer to a 1 1/2 quart baking dish.

Heat the oven to 500 degrees F.

Meanwhile, in a large skillet over medium-high heat, heat the oil. Add the pork and cook, stirring, until no longer pink, 3-4 minutes.

Season with salt and pepper and add the garlic. Cook 1 minute longer and stir in the broth, cream, saffron, cinnamon, parsley, and mint. Simmer 3-4 minutes.

Stir in one-third of the Asiago. Pour the cream mixture over the pasta, toss to combine, and top with the remaining Asiago.

Bake until browned and bubbling, 10-15 minutes.