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Fusilli Bake

Fusilli Bake

with Beyond Meat®, Broccoli and Chili Flakes

Beyond Meat®
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Baked pasta dishes (pasta al forno) are Italian comfort food at its finest. Even if you don't have a Nonna, you can still appreciate the home-cooked warmth that this Beyond Meat dish brings.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Beyond Meat®

170 g



227 g

Broccoli, florets

56 g

Baby Spinach

1 box

Crushed Tomatoes

2 tbsp

Tomato Paste

6 g


1 tbsp

Balsamic Vinegar


1 tsp

Chili Flakes

1 tbsp

Italian Seasoning


½ cup

Mozzarella Cheese, shredded


Not included in your delivery

½ tbsp


2.25 tsp


¼ tsp


1 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories560 kcal
Fat27 g
Saturated Fat8 g
Carbohydrate55 g
Sugar13 g
Dietary Fiber10 g
Protein32 g
Cholesterol15 mg
Sodium3120 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Measuring Spoons
Large Pot
Measuring Cups
Large Oven-Proof Pan
Instructionsarrow up iconarrow up icon
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In Step 4, use this heat guide to determine what spice level you prefer: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Add 10 cups water and 2 tsp salt in a large pot. Cover and bring to a boil over high heat. Roughly chop spinach. Cut broccoli into bite size pieces. Peel, then mince or grate garlic.


Add fusilli to the boiling water. Cook, stirring occasionally, until tender, 9-11 min. Heat a oven-proof pan over medium-high heat. When hot, add 1/2 tbsp oil, then Beyond Meat®. Season with salt and pepper. Cook, breaking up into smaller pieces, until no pink remains, 4-5 min.**


Reduce heat to medium, then add garlic, tomato sauce and Italian seasoning to the pan with beyond meat. Cook, stirring often, until fragrant, 1 min. Add crushed tomatoes, vinegar and 1 tsp sugar (dbl for 4 ppl) to the pan. Simmer, stirring occasionally, until sauce is slightly thickened, 4-5 min. Add spinach and stir often, until wilted, 1 min.


When fusilli is almost finished cooking, add broccoli to the pot. Cook, stirring occasionally, for 1 min. Reserve 1/2 cup pasta water, then drain fusilli and broccoli. Add fusilli, broccoli and reserved pasta water to the pan. (Be careful! The pan will be hot.) Stir to combine. (If you do not have an oven-proof pan, transfer mixture to a lightly oiled 8x8-inch or 9x13-inch baking dish.)


Sprinkle over mozzarella. Broil in middle of oven, until cheese melts and top layer is golden-brown, 4-5 min.


Divide fusilli bake between plates and sprinkle over 1/4 tsp chili flakes. (NOTE: Reference Heat Guide in Start Strong.)