Pasta N' Pork Casserole

• 1 1/2 lbs. Carolina Pride™ Ground Pork
• 1 Medium Onion, chopped
• 1 Medium Green Pepper, chopped
• 1/3 cup Chopped Celery
• 1 Clove Garlic, minced
• 1 (14 1/2 oz) can Tomatoes
• 1 (6 oz.) can Tomato Paste
• 1 Bay Leaf
• 1 tsp. Dried Parsley Flakes
• 1 tsp. Salt
• 1/2 tsp. Pepper
• 1/2 tsp. Paprika
• 1 (8 oz.) pkg. Mostaccioli
• 2 T. Butter or Margarine
• 2 T. All-Purpose Flour
• 1 1/2 cups Milk
• 1/4 cup Sliced Green Onion
• 2 Egg Yolks
• 1 cup Shredded Monterey Jack Cheese (4 oz.)
• 2 T. Grated Parmesan Cheese
• 1 (10 oz.) pkg. Frozen peas, thawed and drained
• Sliced Cherry Tomatoes
• Fresh Chopped Parsley (optional)

Cooked ground pork in a skillet over medium-high heat for 5 to 10 minutes, stirring to crumble meat. Add onion, green pepper, celery, and garlic; cook for 10 to 15 minutes, stirring frequently. Drain well. Return pork mixture to skillet. Add undrained tomatoes, tomato paste, bay leaf, parsley flakes, salt, pepper, and paprika; stir well and bring to boil. Reduce heat; cover, and simmer about 40 minutes, stirring occasionally. Cook mostaccioli according to package directions; drain. Melt butter in a heavy saucepan over medium heat. Add flour, stirring till smooth. Cook 1 minute, stirring constantly. Gradually add milk, stirring constantly over medium heat until slightly thickened and bubbly. Stir in green onion; cook about 1 minute more. Beat egg yolks. Gradually stir about one-fourth of the white sauce into egg yolks; add to the remaining sauce, stirring constantly. Add cheese, stirring constantly till thickened and cheese is melted. Combine pasta and green peas. Pour cheese sauce atop; mix gently. Spoon pasta mixture around sides of 2 well-greased, 1-quart casserole dishes. Spoon half of pork sauce into center of each. Bake one casserole at 350'F for 20 minutes or till done. Garnish with sliced cherry tomatoes and fresh parsley, if desired. Wrap second casserole and freeze. To bake, thaw overnight in refrigerator. Let stand at room temperature for 15 minutes. Bake at 350'F for 45 to 55 minutes or till done.

Makes 2 casseroles (4 servings each)