HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFusilli Al Forno
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.


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

Preparation Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Ground Beef

340 g



12 g


100 g


740 mL

Crushed Tomatoes

113 g

Baby Spinach

14 g


2 tbsp

Balsamic Vinegar


100 g

Ricotta Cheese


1 cup

Mozzarella Cheese, shredded


1 tsp

Chili Flakes

Not included in your delivery

1 tsp


1 tbsp


1 tsp

Salt and Pepper*

2 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories550 kcal
Fat26 g
Saturated Fat10 g
Carbohydrate41 g
Sugar12 g
Dietary Fiber5 g
Protein37 g
Cholesterol95 mg
Sodium840 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.
Instructionsarrow up iconarrow up icon
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Before starting, preheat your broiler to and wash and dry all produce. Heat Guide for Step 4: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Add 10 cups water and 2 tsp salt in a large pot. Cover and bring to a boil over high heat. Meanwhile, peel, then cut shallots into 1/4-inch pieces. Peel, then mince or grate garlic.


Heat a large oven-proof pan over medium-high heat. When hot, add 1 tbsp oil, then beef. Season with salt and pepper. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**


While beef cooks, add fusilli to the pot of boiling water. Cook, uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1 cup pasta water, then drain.


While fusilli cooks, add shallots, garlic and 1/4 tsp chili flakes (NOTE: Reference Heat Guide) to the pan with beef mixture. Reduce heat to medium. Cook, stirring often, until shallots soften, 3-4 min. Add crushed tomatoes, vinegar and 1 tsp sugar. Season with salt and pepper. Simmer, stirring occasionally, until sauce is slightly thickened, 8-10 min.


Add fusilli, spinach and reserved pasta water to the beef mixture. Stir, until spinach wilts, 1-2 min. Season with salt and pepper. Remove pan from heat. (NOTE: If you do not have an oven-proof pan, transfer mixture to a lightly oiled 9x13-inch baking dish.) Dollop ricotta over pasta, then sprinkle over mozzarella. Broil in middle of oven, until cheese melts, 4-5 min.


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