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!

Preparation Time35 minutes
Cooking difficultyLevel 1

serving 4 people


serving 4 people

454 g

Ground Beef

340 g



12 g


113 g

Onion, chopped

2 box

Crushed Tomatoes

113 g

Baby Spinach

20 g


2 tbsp

Balsamic Vinegar


100 g

Ricotta Cheese


1 cup

Mozzarella Cheese, shredded


Not included in your delivery

1 tsp


Salt and Pepper*


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

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.


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.


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.


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.)


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.


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