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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.

Allergens:Wheat/BléSulphites/SulfiteMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Ground Beef

340 g

Fusilli

(ContainsWheat/Blé)

12 g

Garlic

100 g

Shallot

740 mL

Crushed Tomatoes

113 g

Baby Spinach

14 g

Basil

2 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

100 g

Ricotta Cheese

(ContainsMilk/Lait)

1 cup

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

1 tsp

Chili Flakes

(ContainsSulphites/Sulfite)

Not included in your delivery

1 tsp

Sugar*

1 tbsp

Oil*

1 tsp

Salt and Pepper*

2 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories550 kcal
Fat26 g
Saturated Fat10 g
Carbohydrate41 g
Sugar12 g
Dietary Fiber5 g
Protein37 g
Cholesterol95 mg
Sodium840 mg
Instructionsarrow up iconarrow up icon
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1

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.

2

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.**

3

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.

4

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.

5

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.

6

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