Fusilloni al Forno
with Beef, Homemade Marinara, and Fresh Ricotta
Fusilloni al Forno
Baked fusilloni tossed with savory beef and homemade marinara, then finished with fresh ricotta for a rich, comforting pasta bake.
Ingredients
For 2 servings
- 13.76 ounce Crushed Tomatoes
- 6 ounce Fussiloni Pasta
- 2 clove Garlic
- 10 ounce Ground Beef
- 1 tablespoon Italian Seasoning
- 2 ounce Mozzarella Cheese
- 1 teaspoon Nutmeg
- 8 ounce Ricotta Cheese
- 8 ounce Spinach
- 1 unit Yellow Onion
Additional Ingredients
- box Olive Oil
- box Pepper
- box Salt
Italian
PDF
DifficultyEasy
Total Time45m
Calories916
Protein59g
Carbs94g
Fat36g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a lighter version, swap the beef for turkey or a plant-based mince, and use part-skim ricotta and mozzarella if you still want the same creamy finish. To avoid wheat or dairy, choose gluten-free pasta and replace the cheeses with dairy-free alternatives or extra spinach for body.
What to serve with it
Serve this rich baked pasta with a crisp green salad or garlicky roasted vegetables to balance the hearty beef and cheese. Warm crusty bread is also great for scooping up the extra sauce, and a bright tomato side or simple slaw keeps the meal lively.
