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Easy peasy casserole dish made with 44th Street’s Southern Style Pulled Pork.
1 packet of 44th Street’s Southern Style Pulled Pork
1 cup uncooked penne pasta ½ cup of finely-chopped onions
1 cup of diced mushrooms
1 cup of diced asparagus
½ teaspoon of minced garlic
2 green onions, chopped
1 can of diced tomatoes
¾ cup chicken broth
2 cups of shredded cheese (cheddar, mozzarella, whatever!)
½ cup of romano cheese
Salt as needed
As per the instructions, remove the Pulled Pork from tray and cook in oven at 350F for 15 minutes (or until hot).
Cook the pasta according to the instructions on the packaging. Meanwhile, sauté the onion, garlic, and mushrooms for 10-15 minutes.
In a separate saucepan, heat diced tomatoes over medium heat. Spice according to personal preference. Once it starts boiling, add tomato mixture to the vegetables (after it’s well-sautéd). Stir in the chicken broth. Bring to a boil and then cover with a lid and let it simmer for another 10 or so minutes.
Drain pasta; combine with tomato and vegetable mixture. Spoon half of the blend into a casserole dish. Sprinkle half of both cheeses, and apply half of the 44th street pulled pork (should be done by then). Repeat with another layer—pasta combination, pulled pork, and cheese. Add the diced green onions on the top of the dish.
Place dish in oven at 350F for 25-30 minutes (or until cheese is nice and brown). Should feed 4 people!