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Fusilloni

Fusilloni

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!

Allergens:
Milk
Wheat

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 Time35 minutes
Prep Time
DifficultyEasy

Ingredients

/ serving 2 people

8 ounce

Ground Beef

1 box

Crushed Tomatoes

8 ounce

Spinach

1 bunch

Basil

1 unit

Yellow Onion

4 ounce

Ricotta Cheese

(Contains: Milk)

2 ounce

Fresh Mozzarella

(Contains: Milk)

unit

Fussiloni Pasta

(Contains: Wheat)

1 teaspoon

Nutmeg

2 clove

Garlic

Not included in your delivery

1 tablespoon

Olive Oil

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Nutrition Values

/ per serving
Calories880 kcal
Energy (kJ)3682 kJ
Fat33 g
Saturated Fat0 g
Carbohydrate93 g
Sugar0 g
Dietary Fiber12 g
Protein54 g
Sodium0 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

Pot
Strainer
Large Pan
Pan
Bowl

Instructions

1

Preheat the oven to 400 (200c) degrees. Bring a large pot of water with a large pinch of salt to a boil. Halve, peel, and dice the onion. Mince or grate the garlic. Strip the basil leaves from the stems, reserving both.

2

Add the fusilloni to the boiling water and cook 9-10 minutes, until al dente. Drain and set aside.

3

Meanwhile, heat 1 tablespoon olive 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 mixture aside

4

Add the ground beef to the pan and cook, breaking the meat into pieces, until browned and cooked through. Season with salt and pepper.

Cook the spinach and beef
5

Add the spinach and a large pinch of nutmeg to the pan and cook, tossing, 2-3 minutes, until wilted. Season with salt and pepper.

6

Transfer the spinach mixture to a medium bowl and combine with ½ cup ricotta. Season with salt and pepper, if necessary.

Add the tomato puree
7

Return the reserved onion mixture to the same pan over medium heat. Add the tomato puree and basil stems to the pan. Simmer for 5-7 minutes, then season with salt and pepper.

Assemble the baked fusilloni
8

Meanwhile, assemble the baked fusilloni: add the fusilloni to the pan with the tomato mixture and toss to combine. Dollop with spoonfuls of the spinach-beef mixture, then sprinkle with mozzarella.

Bake the pasta
9

Transfer pan to the oven for about 5 minutes, until melted and bubbly. HINT: If you don’t have an oven-proof pan, transfer the pasta to a baking dish and top with the tomato sauce and cheeses before baking.

10

Tear the basil leaves and sprinkle over the baked fusilloni. Serve divided between bowls and enjoy!

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