Fusilli al Forno
with Beef and Fresh Ricotta
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
170 g
Fusilli
(Contains Wheat)
2 unit
Garlic, cloves
50 g
Shallot
370 mL
Crushed Tomatoes
56 g
Baby Spinach
100 g
Ricotta Cheese
(Contains Milk)
1 tbsp
Italian Seasoning
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
¼ tsp
Chili Flakes
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
Not included in your delivery
½ tsp
Sugar*
1 tbsp
Oil*
¼ tsp
Pepper*
0.38 tsp
Salt*
Nutrition Values
Utensils
Instructions
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. Meanwhile, peel, then mince shallot. Peel, then mince or grate garlic. Add ricotta and Parmesan to a small bowl. Season with 1/8 tsp salt (dbl for 4 ppl) 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.** Carefully drain and discard excess fat.
Meanwhile, 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.
Meanwhile, 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, to taste. 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.
