Fusilli Al Forno

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.