Baked Fusilli Pasta

Name: Baked Fusilli Pasta with Kale and Fresh Mozzarella Cheese
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 10 ounce Ground Beef; 6 ounce Fusilli Pasta; 1 unit Yellow Onion; 2 clove Garlic; 4 ounce Kale; 1 teaspoon Dried Oregano; ½ ounce Basil; ¼ cup Panko Breadcrumbs; 4 ounce Fresh Mozzarella; 1 teaspoon Chili Flakes; 1 box Crushed Tomatoes; 2 teaspoon Olive Oil; unit Salt; unit Pepper

with Kale and Fresh Mozzarella Cheese

Recipe Development TeamPublished on September 13, 2016

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We’ve taken our favorite lasagna recipe and deconstructed it for a simple dinner that’s just as comforting as the classic. Although our chefs used penne in the past, we made a last-minute upgrade to fusilli. The mozzarella, ground beef, kale, and panko fit snugly inside the pasta’s tight spirals for a burst of flavor in every creamy bite.

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

10 ounce

Ground Beef

6 ounce

Fusilli Pasta

(Contains: Wheat)

1 unit

Yellow Onion

2 clove

Garlic

4 ounce

Kale

1 teaspoon

Dried Oregano

½ ounce

Basil

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

4 ounce

Fresh Mozzarella

(Contains: Milk)

1 teaspoon

Chili Flakes

1 box

Crushed Tomatoes

Not included in your delivery

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories900 kcal

Energy (kJ)3765.6 kJ

Fat33 g

Saturated Fat15 g

Carbohydrate101 g

Sugar15 g

Dietary Fiber8 g

Protein54 g

Cholesterol122 mg

Sodium747 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

•Large Pot

•Strainer

•Large Pan

•Large Bowl

•Baking Dish

Instructions

1

Wash and dry all produce. Preheat the oven to 400 degrees. Bring a large pot of salted water to a boil. Halve, peel, and finely chop the onion. Mince or grate the garlic. Tear the mozzarella into small pieces. Remove and discard the kale ribs and stems before coarsely chopping the leaves. Pick then coarsely chop the basil leaves.

2

Boil the fusilli: Add the fusilli to the boiling water. Cook 9-11 minutes, until al dente. Drain.

3

Meanwhile, heat a large drizzle of olive oil in a large pan over medium heat. Add the onions. Cook, tossing, for 4-5 minutes, until softened. Add the beef, garlic, oregano, and as many chili flakes as you like. Break up the meat into pieces, until browned.

4

Cook the kale: Add the kale to the pan. Toss 3-4 minutes, until wilted. Add a splash of water, if necessary, to help it wilt. Season with salt and pepper.

5

In a large bowl, combine the fusilli, basil, beef mixture, crushed tomatoes, and half the mozzarella cheese. Season with salt and pepper.

6

Transfer the fusilli mixture to a lightly oiled baking dish (ours is 9”x9”). Sprinkle with the panko breadcrumbs and remaining mozzarella cheese. Place in the oven for 8-10 minutes, until browned and bubbling. Enjoy!