Fusilli Al Forno
with Beef, Homemade Marinara and Fresh Ricotta
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. A pinch of nutmeg in the filling is our little secret—and now it’s yours!
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.
Ingredients
4 clove
Garlic
2 unit
Onion, chopped
454 g
Ground Beef
250 g
Baby Spinach
1 tsp
Nutmeg, ground
2 box
Crushed Tomatoes
1 cup
Mozzarella Cheese, shredded
(Contains Milk)
Nutrition Values
Cooking Steps
Prep: Preheat the oven to 400°F. Bring a large pot of water with a large pinch of salt to a boil. Mince or grate the garlic.
Cook the pasta: Add the fusilli to the boiling water and cook 9-10 minutes, until al dente. Drain and set aside.
Meanwhile, heat a drizzle of oil in a large oven-proof pan over medium heat. Add the onion and cook 4-5 minutes, until soft. Add the garlic to the pan and cook 30 seconds, until fragrant. Set half this onion-garlic mixture aside in a small bowl.
Cook the beef: Add the ground beef to the pan and cook, breaking the meat into pieces, until browned and cooked through. Season with salt and pepper.
Add the spinach and a pinch of nutmeg to the pan and cook, tossing, 2-3 minutes, until wilted. Season with salt and pepper. Transfer the spinach-beef mixture to a medium bowl and combine with ricotta.
Return the reserved onion-garlic mixture to the same pan over medium heat. Add the crushed tomatoes to the pan. Simmer for 5-7 minutes then season with salt and pepper.
Assemble: Add the fusilli to the pan and toss to combine. Dollop with spoonfuls of the spinach-beef mixture, then sprinkle with mozzarella. (TIP: if you do not have an oven-proof pan, assemble mixture in a large baking dish.) Transfer pan to the oven to bake for about 5 minutes, until melted and bubbly.
Finish and serve: Tear the basil leaves and sprinkle over the baked fusilli. Serve divided between bowls and enjoy!
