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Menu for 11 Mar to 17 Mar
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Lasagna-Baked Fusilli
Lasagna-Baked Fusilli

Lasagna-Baked Fusilli

with Kale and Mozzarella

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Oozy, bubbly baked lasagna is everyone’s favorite, but all that layering and time in the oven can make it a drag to put together. For a quicker, easier variation, we’ve swapped the lasagna noodles for fusilli. The short and springy pasta gets tossed with usual suspects like ground beef, mozzarella, and tomatoes (plus kale for a surprise veggie boost). Baked until golden and crisp, this recipe’s got all the personality of classic lasagna—but with no assembly required.


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

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

8 ounce

Ground Beef

6 ounce

Fusilli Pasta


1 unit

Yellow Onion

2 clove


4 ounce


1 teaspoon

Dried Oregano

¼ cup

Panko Breadcrumbs


4 ounce

Fresh Mozzarella


1 teaspoon

Chili Flakes

1 box

Diced Tomatoes

Not included in your delivery

1 teaspoon

Olive Oil





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3682 kJ
Calories880 kcal
Fat36 g
Saturated Fat16 g
Carbohydrate92 g
Sugar12 g
Dietary Fiber8 g
Protein49 g
Cholesterol115 mg
Sodium400 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
Baking Dish
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Heat broiler to high. Bring a large pot of water with a large pinch of salt to a boil. Halve, peel, and finely chop onion. Mince or grate garlic. Remove and discard kale ribs and stems, then roughly chop leaves. Tear mozzarella into small pieces


Add fusilli to boiling water and cook until al dente, 9-11 minutes, stirring occasionally. Reserve ½ cup pasta cooking water, then drain. Meanwhile, heat a drizzle of olive oil in a large pan over medium heat (use an ovenproof pan if you have one). Add onion and cook, tossing, until softened, 4-5 minutes.


Add beef, garlic, oregano, and as much of the chili flakes as you like to pan. Break up meat into pieces with a spatula or wooden spoon. Cook until browned and no longer pink, 3-5 minutes. Season with salt and pepper. Remove from pan and reserve. Carefully drain any excess grease left by beef.


Return pan to heat and add kale. Cook, tossing, until wilted, 4-5 minutes. (TIP: Add a splash of water if you’re having trouble getting leaves to wilt.) Season with salt and pepper.


Add fusilli, beef mixture, diced tomatoes, and half the mozzarella to pan with kale. Toss, adding just enough pasta cooking water to give tomatoes a saucy consistency. Season with salt and pepper. TIP: If your pan isn’t ovenproof, transfer mixture to a small, lightly oiled baking dish at this point.


Sprinkle remaining mozzarella and panko breadcrumbs over lasagna. Place under broiler and broil until cheese is melted, about 3 minutes. Divide between plates and serve.