6 oz pork loin cooked
8 oz penne pasta or other pasta, cooked
2 tsp salt ( for pasta water)
1 c frozen peas
¾ c Parmesan cheese, finely grated and divided
2 tbsp Italian bread crumbs
2 tsp butter
2 tbsp flour
1 ½ c milk
½ tsp salt
¼ black pepper
1 tsp dry mustard
1 tsp Worcestershire sauce
1. Preheat the oven to 350 degree and lightly grease a 4-qt. casserole dish.
2. Put a large pot of water over high heat, add salt and bring to a boil. Add the pasta and cook until al dente (done, but still firm to the bite). Depending on the pasta, this will take from 12 to 20 minutes.
3. Meanwhile, slice the pork (or other meat) thin, then cut it into bite-size pieces. Grate the Parmesan finely and set aside.
4. TO MAKE THE WHITE SAUCE: Mix 2 t. of flour into 1/4 cup of the milk until there are no lumps. I use a shaker for this. Melt the butter in a large skillet over medium heat.
5. Stirring constantly, add the flour mixture to the butter and gradually add the rest of the milk. Cook and stir until the sauce thickens, reducing the heat as needed,reducing the heat as needed.
6. Reduce the heat to low and season the sauce with salt, pepper, dry mustard and Worcestershire sauce. Stir in 1/2 cup of the Parmesan until melted. Taste and adjust the seasoning as desired.
7. Stir in the pour and peas and heat through.
8. Add the cooked pasta and mix well. Pour this mixture into the casserole dish.
9. Sprinkle the top with the bread crjumbs and the reserved Parmesan cheese. Bake for 20 minutes, or until the top begins to brown