HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBaked Fusilli Pasta
Baked Fusilli Pasta

Baked Fusilli Pasta

with Kale and Fresh Mozzarella Cheese

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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.


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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

10 ounce

Ground Beef

6 ounce

Fusilli Pasta


1 unit

Yellow Onion

2 clove


4 ounce


1 teaspoon

Dried Oregano

½ ounce


¼ cup

Panko Breadcrumbs


4 ounce

Fresh Mozzarella


1 teaspoon

Chili Flakes

1 box

Crushed Tomatoes

Not included in your delivery

2 teaspoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories900 kcal
Energy (kJ)3766 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.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Large Bowl
Baking Dish
Instructionsarrow up iconarrow up icon
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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.


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


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.


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.


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


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!