French Onion-Style Beef and Pork Pasta
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French Onion-Style Beef and Pork Pasta

French Onion-Style Beef and Pork Pasta

with Fusilli and Mozzarella

Ground beef and pork mix, caramelized onions, cream and ooey gooey mozzarella come together to create a decadently delicious fusilli pasta dish that French-onion lovers will rave over!


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

Preparation Time25 minutes
Cooking Time8 minutes


serving amount

250 g

Ground Beef and Pork Mix

170 g


(Contains Wheat)

113 g


1 unit(s)

Yellow Onion

7 g


¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

56 mL


(Contains Milk)

28 g

Crispy Shallots

(Contains Wheat)

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 tbsp

Beef Stock Powder

(Contains Soy, Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Wheat)

1 tbsp

All-Purpose Flour

(Contains Wheat)


Nutrition Values

Calories900 kcal
Fat43 g
Saturated Fat23 g
Carbohydrate82 g
Sugar7 g
Dietary Fiber7 g
Protein50 g
Cholesterol140 mg
Sodium1100 mg
Trans Fat1.5 g
Potassium950 mg
Calcium400 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Small Bowl
Large Pot
Measuring Spoons
Measuring Cups


  • Heat a large non-stick pan over medium heat.
  • Meanwhile, peel, then cut onion into 1/4-inch slices.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook, stirring occasionally, until onions soften slightly, 3-4 min.
  • Add 1 tsp (2 tsp) sugar and season with salt. Cook, stirring occasionally, until dark golden-brown, 4-6 min.
  • Remove from heat. Stir in vinegar, then transfer onions to a small bowl.
  • Carefully rinse and wipe the pan clean.
  • Meanwhile, thinly slice mushrooms.
  • Strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop.
  • Add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min.
  • Meanwhile, reheat the same pan over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then mushrooms and beef and pork mix. Cook, breaking up meat into smaller pieces, until no pink remains, 5-6 min.**
  • Sprinkle beef stock powder and flour over top. Cook, stirring often, until meat and mushrooms are fully coated, 1 min.
  • Add half the thyme, cream and half the cheese. Cook, stirring often, until cheese melts, 1 min.
  • When fusilli is done, reserve 1/4 cup (1/2 cup) pasta water, then drain.
  • Add fusilli to the pan with sauce. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.)
  • Sprinkle remaining cheese over top. Cook, covered, until cheese melts 3-4 min.
  • Divide pasta between plates.
  • Sprinkle with crispy shallots and remaining thyme.
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