Gluten-Free Beef & Zucchini Fusilli Bake
with Melty Mozzarella plus Cheesy Garlic Bread & Caesar Salad
- Wheat
- Milk
- Eggs
- Soy
Gluten-free fusilli is tossed with a savory beef and zucchini marinara sauce, then baked with dollops of ricotta and melted mozzarella until golden and bubbling. Cheesy garlic bread—spread with herb butter, Parmesan, and mozzarella—bakes alongside until browned and crisp. A crisp romaine Caesar salad rounds out this comforting, crowd-pleasing bake.
Ingredients
14 ounce
Marinara Sauce
2 unit
Croutons
(Contains: Wheat, Milk)
1 unit
Baby Lettuce
1 unit
Tomato Paste
1 unit
Zucchini
3 ounce
Caesar Dressing
(Contains: Eggs, Milk)
10 ounce
Ground Beef
2 unit
Chicken Stock Concentrate
7 ounce
Gluten-Free Fresh Fusilli Pasta
(Contains: Eggs)
4 ounce
Ricotta Cheese
(Contains: Milk)
ounce
Penne Pasta
(Contains: Wheat)
1 cup
Mozzarella Cheese
(Contains: Milk)
1 tablespoon
Italian Seasoning
2 unit
Parmesan Cheese Block
(Contains: Milk)
4 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 teaspoon
Garlic Powder
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust racks to middle and top positions and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. (TIP: Start with hot tap water for faster boiling.) Wash and dry produce.
Trim and quarter zucchini lengthwise; slice crosswise into ¼-inch-thick quarter-moons. Grate half the Parmesan. Halve baguettes lengthwise. Trim and discard root end from lettuce; chop leaves into bite-size pieces.
Once water is boiling, add fusilli to pot. Cook, stirring occasionally, until al dente, 2-3 minutes.
Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain. Keep empty pot handy for Step 4.
While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add zucchini, beef*, Italian Seasoning, garlic powder, a big pinch of salt, and pepper. Cook, breaking up meat into pieces, until zucchini is tender and beef is cooked through, 5-7 minutes. Remove pan from heat. (TIP: If there’s excess grease in your pan, carefully pour it out.)
Transfer beef mixture to pot used for pasta. Add marinara, tomato paste, stock concentrates, and ¼ cup reserved pasta cooking water (½ cup for 4 servings). Bring to a boil over medium-high heat; cook, stirring occasionally, until sauce has slightly thickened, 2-3 minutes. TIP: If sauce seems too thick, stir in more reserved pasta cooking water a splash at a time.
Remove pot from heat.
Add drained fusilli to pot with sauce; stir to combine. Taste and season with salt and pepper if needed.
Transfer pasta mixture to a lightly oiled 8-by-8-inch baking dish (9-by-13-inch baking dish for 4 servings). Carefully dollop ricotta all over pasta and top with half the mozzarella.
Bake, uncovered, on middle rack until cheese melts, 10-15 minutes.
Place garlic herb butter in a medium microwave-safe bowl; microwave until softened, 10-15 seconds.
Stir in grated Parmesan, remaining mozzarella, half the dressing, and pepper.
Evenly spread cut sides of baguettes with butter mixture. Place on a baking sheet and bake on top rack until cheese is browned, 10-15 minutes.
Once garlic bread is done, remove sheet from oven and increase oven temperature to broil.
Transfer fusilli bake to top rack; broil until cheese is browned, 2-3 minutes more. TIP: Watch carefully to avoid burning.
Remove from oven and let cool for 5 minutes before serving.
While fusilli bake cools, in a large bowl, toss together lettuce, croutons, and remaining dressing.
Halve cheesy garlic bread on a diagonal. Transfer salad to a serving bowl; grate remaining Parmesan over top. Serve fusilli bake, salad, and cheesy garlic bread family style.
