- Large skillet
- Large bowl
- 13x9-in. baking dish
Preheat the oven to 375°.
In a large skillet, cook bison and onion over medium heat until meat is no longer pink, crumbling the bison.
Stir in the arrabbiata sauce and garlic.
Bring to a boil, then reduce heat and simmer for 10 minutes.
In a large bowl, mix together the spinach, ricotta and 2 cups mozzarella cheese.
Spread about 1.5 cups of the meat sauce into a greased 13x9-in. baking dish.
Top with 3 noodles (should cover the base of the dish).
Spread about 1.5 cups of sauce to cover of noodles.
Top with half of the spinach mixture. Repeat the layers.
Top with the remaining noodles and sauce. Spread the remaining 1 cup mozzarella cheese on the top.
Cover and bake for 30 minutes.
Uncover and another 10-15 minutes until bubbly and the cheese is starting to brown at the edges.
Remove from oven and let stand for 10 minutes before cutting.
This is a well-balanced combination of savory, garlicky, and slightly sweet flavors. The pork is easy to shred and likely absorbs the essence of the onions, carrots, and seasonings. This is a comforting and flavorful slow-cooked pork dish with a blend of aromatic vegetables and seasonings. Enjoy!