• Slow cooked pork (see Notes)

• 1 x600 gram packet of ravioli or tortellini

• 1 tablespoon olive oil

• 1 clove garlic, finely chopped

• 1 jar pasta sauce

• 3 sprigs thyme (or a teaspoon dried thyme)

• 200 grams Fetta (Danish, Australian or Greek, whichever is your favourite)

• 1/2 cup Parmesan cheese, grated

• 1/2 cup tasty cheese, grated

• Salt 

• Pepper

1. Preheat the oven to 180 degrees celsius.

2. Open the packet of ravioli or tortellini and pour it in the casserole dish. Cover with boiling water. Allow it to sit while you prepare the sauce.

3. In a cold saucepan add the oil and garlic. Place on a medium heat and cook until the garlic is soft.

4. Add the jar of pasta sauce, thyme and some or all of the pork cooking liquid. Allow to simmer for a minutes and heat through. Season with salt and pepper. If the tomato sauce is a bit tart add a teaspoon of sugar.

5. Drain the pasta and place it back into the casserole dish.

6. Add the pasta sauce, pork (broken into large chunks) and feta, half the parmesan and tasty cheeses to the pasta in the casserole dish. 

6. Mix well.

7. Top with the remaining parmesan and tasty cheese.

8. Cover with foil and bake for 20 minutes.

9. Remove foil and bake for a further 10 minutes.

To make the slow cooked pork in the slow cooker add 2.5kg pork shoulder or pork leg to a slow cooker with skin and as much fat as possible removed. Add 2 onions peeled and cut into quarters along with 2 bay leaves.. Fill the slow cooker half way with water. Cook on high for 8 hours or until soft and able to be pulled apart very easily. Once cooked divide meat and onion evenly between 3 freezer safe container and cover with the cooking liquid. Cover with lid, cool and place in freezer.