600ml reserved braising liquid, from the pork shoulder recipe
400g short pasta (rigatoni, penne, or fusilli)
200g fresh mozzarella cheese, sliced thin
100g parmesan cheese, grated
Small bunch fresh basil
Directions
Preheat your oven to 375°F or 190°C.
Bring a large pot of salted water to a boil and cook your pasta 2 minutes less than the packet suggests. Drain and set aside.
Using the same pot, add your braising liquid and bring to a boil. If too thick, add some water to loosen the tomato sauce, if too thin reduce for 5 minutes to thicken slightly.
Add cooked pasta back into the pot with shredded pork, tossing well so everything is coated.
Pour into an oven-safe baking dish (about 9x13 inches).
Top evenly with mozzarella and grated parmesan.
Transfer to the oven and bake uncovered for 20 minutes, until the cheese is bubbling and golden.
Remove from the oven and let sit for 5-10 minutes before serving. Garnish with fresh basil just before serving.
