Sausage Fusilli al Forno - FD

Name: Sausage Fusilli al Forno - FD with Mozzarella
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 250 g Mild Italian Sausage, uncased; 170 g Fusilli; 56 g Baby Spinach; 1 unit(s) Shallot; 2 unit(s) Garlic, cloves; ¾ cup Mozzarella Cheese, shredded; ½ cup White Cheddar Cheese, shredded; 1 unit(s) Crushed Tomatoes with Garlic and Onion; 1 tbsp Balsamic Vinegar; 4.3 g Italian Seasoning; 4 g Chili Flakes; 1 tbsp Oil*; ¼ tsp Pepper*; 0.38 tsp Salt*; ½ tsp Sugar*

with Mozzarella

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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:

Family Friendly

•Optional Spice

Allergens:

Wheat

•Milk

•Sulphites

The quantities provided above are averages only.

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

Preparation Time25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

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)

4.3 g

Italian Seasoning

(Contains: Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Triticale, Wheat)

4 g

Chili Flakes

(May contain traces of: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Pepper*

0.38 tsp

Salt*

½ tsp

Sugar*

Nutrition Values

Calories1000 kcal

Fat46 g

Saturated Fat20 g

Carbohydrate95 g

Sugar20 g

Dietary Fiber10 g

Protein53 g

Cholesterol135 mg

Sodium2650 mg

Trans Fat1.5 g

Potassium1600 mg

Calcium700 mg

Iron8 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.

Utensils

•Small Bowl

•Large Pot

•Measuring Spoons

•Measuring Cups

•Large Oven-Proof Pan

•Colander

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.