with Beef, Homemade Marinara, and Fresh Ricotta

Still searching for what to cook ?

Name: Fusilloni Al Forno
Prep time: 30 min
Cook time: 11 h
Total time: 11 h
Yield: 2
Cuisine: not set
Ingredients: 8 ounces ground beef; 6 ounces fusilloni; 1/2 cup shredded mozzarella; 4 ounces ricotta; 1 can crushed tomatoes; 8 ounces spinach; 2 cloves garlic; 1 bunch basil; 1 teaspoon nutmeg; 1 onion

Find the most delicious recipes here

INGREDIENTS

8 ounces ground beef
6 ounces fusilloni
1/2 cup shredded mozzarella
4 ounces ricotta
1 can crushed tomatoes
8 ounces spinach
2 cloves garlic
1 bunch basil
1 teaspoon nutmeg
1 onion

INSTRUCTIONS

1 Prep the ingredients: Preheat the oven to 400 degrees. Bring a

large pot of water with a large pinch of salt to a boil. Halve, peel,

and dice 1 cup onion. Mince or grate the garlic.

2 Cook the pasta: Add the fusilloni to the boiling water and cook

for 9-10 minutes, until al dente. Drain and set aside.

3 Make the onion-garlic mixture: Meanwhile, heat 1 Tablespoon

olive oil in a large oven-proof pan over medium heat. Add the diced

onion and cook for 4-5 minutes, until soft. Add the garlic to the pan

and cook for 30 seconds, until fragrant. Set half of the mixture aside.

4 Cook the ground beef: Add the ground beef to the pan with

the Italian seasoning and cook, breaking the meat into pieces,

until browned and cooked through. Season with salt and pepper.

Add the spinach and a large pinch of nutmeg to the pan and cook,

tossing, for 2-3 minutes, until wilted. Season with salt and pepper.

5 Transfer the spinach-beef mixture to a medium bowl and

combine with the ricotta. Season to taste with salt and pepper.

6 Add the tomatoes: Return the reserved onion-garlic mixture

to the same pan over medium heat and add the crushed tomatoes.

Simmer for 5-7 minutes then season with salt and pepper.

7 Assemble the dish: Add the fusilloni to the pan and toss to

combine. Dollop with spoonfuls of the spinach-beef mixture, then

sprinkle with the mozzarella. HINT: If you do not have an ovenproof

pan, complete this step in a small baking dish.

8 Finish and plate: Transfer the pan to the oven for about 5

minutes, until melted and bubbly. Serve divided between bowls.

NOTES

Alert editor

Fusilloni Al Forno

8 ounces ground beef
6 ounces fusilloni
1/2 cup shredded mozzarella
4 ounces ricotta
1 can crushed tomatoes
8 ounces spinach
2 cloves garlic
1 bunch basil
1 teaspoon nutmeg
1 onion

1 Prep the ingredients: Preheat the oven to 400 degrees. Bring a
large pot of water with a large pinch of salt to a boil. Halve, peel,
and dice 1 cup onion. Mince or grate the garlic.
2 Cook the pasta: Add the fusilloni to the boiling water and cook
for 9-10 minutes, until al dente. Drain and set aside.
3 Make the onion-garlic mixture: Meanwhile, heat 1 Tablespoon
olive oil in a large oven-proof pan over medium heat. Add the diced
onion and cook for 4-5 minutes, until soft. Add the garlic to the pan
and cook for 30 seconds, until fragrant. Set half of the mixture aside.
4 Cook the ground beef: Add the ground beef to the pan with
the Italian seasoning and cook, breaking the meat into pieces,
until browned and cooked through. Season with salt and pepper.
Add the spinach and a large pinch of nutmeg to the pan and cook,
tossing, for 2-3 minutes, until wilted. Season with salt and pepper.
5 Transfer the spinach-beef mixture to a medium bowl and
combine with the ricotta. Season to taste with salt and pepper.
6 Add the tomatoes: Return the reserved onion-garlic mixture
to the same pan over medium heat and add the crushed tomatoes.
Simmer for 5-7 minutes then season with salt and pepper.
7 Assemble the dish: Add the fusilloni to the pan and toss to
combine. Dollop with spoonfuls of the spinach-beef mixture, then
sprinkle with the mozzarella. HINT: If you do not have an ovenproof
pan, complete this step in a small baking dish.
8 Finish and plate: Transfer the pan to the oven for about 5
minutes, until melted and bubbly. Serve divided between bowls.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (799g)
Recipe Makes: 2 Servings

Calories: 627
Calories from Fat: 291 (46%)

Amt Per Serving		% DV

	Total Fat 32.3g	43 %
	Saturated Fat 15.7g	78 %
	Monounsaturated Fat 11.5g
	Polyunsanturated Fat 1.5g
Cholesterol 131mg		40 %
Sodium 1001.2mg		35 %
Potassium 2107.4mg		55 %
Total Carbohydrate 38.7g		11 %
	Dietary Fiber 9.7g	39 %
	Sugars, other 29g
Protein 50.7g		72 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 627

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe