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Fusilli Al Forno

Fusilli Al Forno

with Beef, Homemade Marinara and Fresh Ricotta

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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 dish brings. A pinch of nutmeg in the filling is our little secret—and now it’s yours!

Tags:Nut free
Allergens:Milk/Lait

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 clove

Garlic

2 unit

Onion, chopped

454 g

Ground Beef

250 g

Baby Spinach

1 tsp

Nutmeg, ground

2 box

Crushed Tomatoes

1 cup

Mozzarella Cheese, shredded

(ContainsMilk/Lait)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Instructionsarrow up iconarrow up icon
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1

Prep: Preheat the oven to 400°F. Bring a large pot of water with a large pinch of salt to a boil. Mince or grate the garlic.

2

Cook the pasta: Add the fusilli to the boiling water and cook 9-10 minutes, until al dente. Drain and set aside.

3

Meanwhile, heat a drizzle of oil in a large oven-proof pan over medium heat. Add the onion and cook 4-5 minutes, until soft. Add the garlic to the pan and cook 30 seconds, until fragrant. Set half this onion-garlic mixture aside in a small bowl.

4

Cook the beef: Add the ground beef to the pan and cook, breaking the meat into pieces, until browned and cooked through. Season with salt and pepper.

5

Add the spinach and a pinch of nutmeg to the pan and cook, tossing, 2-3 minutes, until wilted. Season with salt and pepper. Transfer the spinach-beef mixture to a medium bowl and combine with ricotta.

6

Return the reserved onion-garlic mixture to the same pan over medium heat. Add the crushed tomatoes to the pan. Simmer for 5-7 minutes then season with salt and pepper.

7

Assemble: Add the fusilli to the pan and toss to combine. Dollop with spoonfuls of the spinach-beef mixture, then sprinkle with mozzarella. (TIP: if you do not have an oven-proof pan, assemble mixture in a large baking dish.) Transfer pan to the oven to bake for about 5 minutes, until melted and bubbly.

8

Finish and serve: Tear the basil leaves and sprinkle over the baked fusilli. Serve divided between bowls and enjoy!