Italian comfort food at it's finest. Adapted from blue apron
Level: 2 Multiple steps make it a bit easier to lose track of where you are, but take it slow and it's pretty easy
Ingredients: ( Serves 2)
8 oz high quality ground beef
6 oz fusilloni pasta
1/2 cup shredded mozarella
4 oz ricotta
1 can crushed tomatoes, about 12 oz
8 oz spinach
2 cloves garlic
1 bunch basil
1 tsp nutmeg
1 yellow onion
EVOO
1. 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 the onion. Mince or
grate the garlic. Strip the basil leaves from the stems, reserving both. Add the fusilloni to the boiling water and
cook 9-10 minutes, until al dente. Drain and set aside.
2. Meanwhile, heat 1 tablespoon olive oil in a large oven-proof
pan over medium heat. Add the onion and cook 4-5 minutes, until soft. Add the
garlic to the pan and cook 30 seconds, until fragrant. Set half this onion garlic
mixture aside.
3. Add the ground beef
to the pan and cook, breaking the meat into pieces, until browned and cooked
through. Season with salt and pepper.
4. Add the spinach and a large pinch of nutmeg to the pan and
cook, tossing, 2-3 minutes, until wilted. Season with salt and pepper.
5. Transfer the spinach-beef mixture to a medium bowl and
combine with ½ cup ricotta. Season with salt and pepper, if necessary.
6. Return the reserved
onion-garlic mixture to the same pan over medium heat. Add the crushed tomatoes
and basil stems to the pan. Simmer for 5-7 minutes then remove and discard the
basil stems and 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 mozzarella. HINT: if you do not have
an oven-proof pan, complete this step in a small baking dish.
8. Transfer pan to the oven for about 5 minutes, until melted
and bubbly. Once done, tear the basil leaves and sprinkle atop the baked fusilloni.
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