After the wild success of the creamy pulled pork enchiladas, I thought it would be fun to do a different spin on the delicious bit of leftover pork. I always have pasta on hand, so spaghetti seemed like a perfect option. A quick rummage through the pantry and fridge and a delicious dinner was born! Matt really liked it and my brother thought it was pretty cool. I think he was tempted to come reclaim some of his leftovers!
Creamy Pulled Pork Spaghetti
12-13 ounces spaghetti, cooked according to package directions (I used whole wheat spaghetti)
3-4 cups pulled pork
2/3 cup BBQ sauce
12 oz can diced tomatoes, undrained
4 oz cream cheese
1/2 cup green onions, chopped
1 1/2 cups shredded cheddar cheese
Optional for serving: additional BBQ sauce, green onions, jalapenos or even a bit of cilantro or sour cream
- Preheat oven to 350 F. Grease pan. I used a 12" cast iron skillet, but you could easily adapt and bake it in a 9x13" pan.
- In skillet over low heat, stir together pulled pork, BBQ sauce, tomatoes and cream cheese. Stir until cream cheese is melty and incorporated. Stir in cooked spaghetti and green onions until combined. Spread evenly in pan and then top with cheddar cheese.
- Bake for 10-15 minutes or until cheese is melty and casserole is heated through.
- Serve with desired toppings.