Fusilloni ‘al Forno’
with Spinach, Homemade Marinara, and Fresh Ricotta
Fusilloni ‘al Forno’
Baked fusilloni layered with vibrant spinach, homemade marinara, and creamy fresh ricotta for a comforting Italian-style pasta dish with rich, savory flavor.
Ingredients
For 2 servings
- 1 bunch ounce Basil
- 1 can Crushed Tomatoes
- 6 ounce Fussiloni Pasta
- 2 clove Garlic
- ½ cup Mozzarella Cheese
- 1 teaspoon Nutmeg
- 8 ounce Ricotta Cheese
- 8 ounce Spinach
- 1 unit Yellow Onion
Additional Ingredients
- 1 tablespoon Olive Oil
Italian
PDF
DifficultyMedium
Total Time35m
Calories786
Protein39g
Carbs97g
Fat29g
Tags:
VeggieProtein SmartFiber SmartLow SugarLow SodiumMass Gain Friendly
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For dairy-free, swap the ricotta and mozzarella for plant-based alternatives that melt and spoon well. For gluten-free, use your preferred gluten-free pasta; the spinach, tomatoes, basil, garlic, and onion already suit vegetarian diets.
What to serve with it
Serve with a crisp green salad and garlicky roasted broccoli to balance the rich, cheesy pasta. Warm crusty bread or a simple tomato soup also fits if you want a more filling dinner spread.
