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Fusilli al Forno

Fusilli al Forno

with Beef and Fresh Ricotta

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Baked pasta (pasta al forno) is 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.

Tags:Quick PrepFamily Friendly

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 amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

170 g



2 unit

Garlic, cloves

50 g


370 mL

Crushed Tomatoes with Garlic and Onion

56 g

Baby Spinach

7 g


100 g

Ricotta Cheese


1 tbsp

Italian Seasoning

¾ cup

Mozzarella Cheese, shredded


¼ tsp

Chili Flakes

1 tbsp

Balsamic Vinegar


¼ cup

Parmesan Cheese, shredded


Not included in your delivery

½ tsp


1 tbsp


¼ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1040 kcal
Fat48 g
Saturated Fat21 g
Carbohydrate95 g
Sugar20 g
Dietary Fiber10 g
Protein61 g
Cholesterol150 mg
Sodium1800 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.
Utensilsarrow down iconarrow down icon
Large Pot
Small Bowl
Measuring Cups
Measuring Spoons
Large Oven-Proof Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the broiler to high. 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 to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, peel, then mince shallot. Peel, then mince or grate garlic. Add ricotta and Parmesan to a small bowl. Season with salt and pepper, then stir to combine. Set aside.


Heat a large oven-proof pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), 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 boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain.


While fusilli cooks, add shallots, garlic and 1/4 tsp chili flakes to the pan with beef. (NOTE: Reference heat guide.) Reduce heat to medium. Cook, stirring often, until shallots soften, 3-4 min. Add crushed tomatoes, vinegar, Italian Seasoning and 1/2 tsp sugar (dbl for 4 ppl). Season with salt and pepper. Simmer, stirring occasionally, until sauce thickens slightly, 8-10 min.


Add fusilli, spinach and reserved pasta water to the pan with sauce. Stir until spinach wilts, 1-2 min. Season with salt and pepper. Remove the pan from heat. (NOTE: If you do not have an oven-proof pan, transfer mixture to a lightly-oiled 8x8-inch baking dish. For 4 ppl, use a 9x13-inch baking dish.) Dollop ricotta mixture over pasta, then sprinkle with mozzarella. Broil in the middle of the oven until cheese melts, 4-5 min.


Divide fusilli al forno between plates. Tear parsley over top.