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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 bit of balsamic vinegar adds a brightness and depth to this sauce that we love!

Allergens:Wheat/BléSulphites/SulfiteMilk/Lait
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredients

serving 4 people

454 g

Ground Beef

340 g

Fusilli

(ContainsWheat/Blé)

12 g

Garlic

113 g

Onion, chopped

2 box

Crushed Tomatoes

113 g

Baby Spinach

20 g

Basil

2 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

100 g

Ricotta Cheese

(ContainsMilk/Lait)

1 cup

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

Not included in your delivery

1 tsp

Sugar*

Salt and Pepper*

Oil*

Nutrition Values
Nutrition Values
Calories790 kcal
Fat26 g
Saturated Fat11 g
Carbohydrate89 g
Sugar16 g
Dietary Fiber7 g
Protein49 g
Cholesterol116 mg
Sodium1078 mg
Utensils
Utensils
Garlic Press
Large Pot
Measuring Cups
Measuring Spoons
Large Oven-Proof Pan
Strainer
InstructionsPDF
Instructions
1

Preheat your broiler to high (to broil the fusilli al forno).

Wash and dry all produce.* In a large pot, add 12 cups water and 2 tsp salt. Cover and bring to a boil over high heat. Meanwhile, peel, then mince or grate the garlic.

2

Heat a large oven-proof pan over medium-high heat. When pan is hot, add 1/2 tbsp oil, then beef. Season with salt and pepper. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Add onions and garlic. Reduce heat to medium. Cook, stirring often, until onions soften, 4-5 min.

3

Meanwhile, add the fusilli to the boiling water. Cook until the pasta is tender, 9-11 min. When the pasta is finished cooking, reserve 1/2 cup pasta water, then drain the pasta.

4

When the onions have softened, add the pasta water, vinegar, crushed tomatoes and 1 tsp sugar to the pan. Simmer until sauce is slightly thickened, 5-7 min. Season with salt and pepper. Add the fusilli and spinach to the pan and stir until the spinach is wilted, 1 min. (NOTE: If you do not have an oven-proof pan, transfer the mixture to a lightly oiled 9x13-inch baking dish.)

5

Dollop the ricotta on top of the pasta, then sprinkle over the mozzarella. Broil in the middle of the oven until the cheese melts and the top is golden-brown, 4-5 min.

6

Divide the fusilli al forno between plates and tear over the basil leaves.