This oven baked 4-ingredient egg roll pasta is exactly the kind of dish that shows up at a neighborhood potluck and disappears first. My neighbor walked in with this big white casserole dish, the noodles were glossy, the cabbage was a little crispy on top, and the whole thing smelled like my favorite takeout egg rolls. I took one bite, immediately asked for the recipe, and was shocked when she said it was just four ingredients and all done in the oven. It has all the flavors of an egg roll—savory ground pork, cabbage, and a rich, soy-based sauce—but in cozy, weeknight-friendly pasta form. Minimal prep, no babysitting the stove, and it reheats like a dream for busy work weeks.
Serve this egg roll pasta straight from the casserole dish with a big spoon so everyone can scoop out those saucy noodles and crispy cabbage edges. I like it with a simple side of steamed or roasted veggies (broccoli, green beans, or snap peas) to balance the richness. A light cucumber salad with rice vinegar is also great if you want something fresh and crunchy on the side. For potlucks, I set out a little tray of optional toppings—sliced green onions, a drizzle of sriracha, and crushed wonton strips—so people can dress up their own serving. It pairs nicely with iced tea or a crisp lager if you’re doing a casual backyard get-together.
Oven Baked 4-Ingredient Egg Roll PastaServings: 6
Ingredients
12 oz dry pasta (rotini, penne, or other short pasta)
1 lb ground pork
1 (14–16 oz) bag coleslaw mix (shredded cabbage with carrots)
1 1/4 cups thick savory stir-fry or teriyaki sauce (soy-based, store-bought)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch white casserole dish or similar baking dish.
Bring a large pot of salted water to a boil. Add the dry pasta and cook 2 minutes less than the package directions for al dente (it will finish in the oven). Drain the pasta well and set aside.
While the pasta cooks, heat a large skillet over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until fully browned and no pink remains, about 6–8 minutes. If there is a lot of grease, carefully spoon off most of it, leaving just a thin coating for flavor.
Pour the savory stir-fry or teriyaki sauce into the skillet with the cooked pork. Stir and let it bubble for 1–2 minutes so the sauce warms through and clings to the meat.
Add the drained pasta to the casserole dish. Pour the pork and sauce mixture over the pasta and toss gently to coat the noodles as evenly as possible.
Spread the coleslaw mix (shredded cabbage and carrots) evenly over the top of the saucy pasta. Use a spoon or tongs to lightly fold some of the cabbage into the pasta, leaving a layer on top so it can crisp up in the oven.
Cover the casserole dish tightly with foil and bake for 15 minutes. This lets the pasta finish cooking and the flavors meld together.
Remove the foil, gently toss the pasta and cabbage together once more, then spread it back into an even layer. Return the dish to the oven, uncovered, and bake for another 10–15 minutes, or until the top cabbage is slightly browned and crisp at the edges and the pasta looks glossy and saucy.
Let the casserole rest for about 5 minutes before serving so it can set up slightly and is easier to scoop. Serve hot, straight from the dish, making sure each serving has plenty of noodles, pork, and crispy cabbage.
Variations & Tips
To bump up the egg roll vibe, you can sprinkle crushed baked wonton strips or crispy chow mein noodles over the top right before serving for extra crunch. If you prefer a lighter option, swap ground pork for lean ground turkey or chicken, but add a small splash of oil when browning so it doesn’t dry out. For a spicier version, choose a spicy stir-fry sauce or stir in a teaspoon of chili-garlic sauce or sriracha with the pork. If you like more veggies, add a handful of shredded carrots or thinly sliced bell peppers to the coleslaw mix before baking. For meal prep, portion cooled leftovers into containers; they reheat well in the microwave with a quick splash of water to loosen the sauce. Food safety tips: Always cook ground pork to at least 160°F (71°C); if you’re unsure, use an instant-read thermometer while it’s in the skillet. Refrigerate leftovers within 2 hours of baking and eat within 3–4 days. Reheat until steaming hot throughout before serving. If bringing this to a potluck, keep it covered and insulated, and don’t leave it at room temperature for more than 2 hours total.
