Sausage Fusilli al Forno - FD
with Mozzarella- Wheat
- Milk
- Sulphites
- Mustard
- Sesame
- Soy
- Tree nuts
- Wheat
- Egg
- Fish
- Milk
- May contain traces of allergens
- Peanuts
- Triticale
- Sulphites
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.
Ingredients
250 g
Mild Italian Sausage, uncased
170 g
Fusilli
(Contains: Wheat)
56 g
Baby Spinach
1 unit(s)
Shallot
2 unit(s)
Garlic, cloves
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May be present: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
4.3 g
Italian Seasoning
(May be present: Mustard, Sesame, Soy, Tree nuts, Wheat, Milk, Peanuts, Triticale)
4 g
Chili Flakes
(May be present: Mustard, Sesame, Soy, Tree nuts, Wheat, Milk, Peanuts, Triticale, Sulphites)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Pepper*
0.38 tsp
Salt*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- 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 finely chop shallot.
- Peel, then mince or grate garlic.
- Add ricotta and cheddar 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 sausage. Season with salt and pepper. Cook, breaking up sausage into smaller pieces, until cooked through, 4-5 min.**
- Meanwhile, add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min.
- Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain fusilli.
- Meanwhile, add shallots, garlic and 1/4 tsp chili flakes to the pan with sausage. (NOTE: Reference heat guide.) Reduce heat to medium-low. Cook, stirring often, until shallots soften, 3-4 min.
- Add crushed tomatoes, vinegar, Italian Seasoning, 1/2 tsp sugar and 1/4 cup water (dbl both 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 don't have an oven-proof pan, transfer the mixture to a 8x8-inch baking dish at this point. Use a 9x13-inch baking dish for 4 ppl.)
- Dollop cheese mixture over pasta.
- Broil in the middle of the oven until cheese is melted and golden-brown, 5-6 min.
- Divide sausage fusilli al forno between plates.
