Fusilli Al Forno
with Beef, Homemade Marinara and Fresh Ricotta
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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Fromage mozzarella, râpé
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.
Cook the pasta: Add the fusilli to the boiling water and cook 9-10 minutes, until al dente. Drain and set aside.
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.
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.
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.
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.
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.
Finish and serve: Tear the basil leaves and sprinkle over the baked fusilli. Serve divided between bowls and enjoy!