Preheat & Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch white casserole dish or similar baking dish.

Boil Pasta: 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.

Cook Pork: 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.

Add Sauce: 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.

Combine in Dish: 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.

Add Cabbage: 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.

First Bake (Covered): Cover the casserole dish tightly with foil and bake for 15 minutes. This lets the pasta finish cooking and the flavors meld together.

Second Bake (Uncovered): 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.

Rest & Serve: 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.