We love an easy weeknight dinner, and it doesn’t get much better than pasta. When we spotted fusilloni noodles at our local grocery store, we knew we had to try them. The first dish that came to mind was classic baked ziti, so we decided to switch things up and use these noodles instead. The result? Bold, red sauce -coated fusilloni layered with ricotta and finished with mozzarella on top: Baked Fusilloni
- Plated
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From the TREAT$ kitchen
Baked Fusilloni Pasta
Batch size
Yield
This recipe makes a 9×12 pan
Ingredients
Equipment
- Silicone spoon *
- Large nonstick pan or pot
Instructions
- Prepare the sauce: In a large nonstick pan or pot over medium heat, sauté 1 onion and 1 bell pepper until translucent.
- Add 2 cloves garlic and cook for about 30 seconds, or until fragrant.
- Add the ground beef and season with garlic powder, onion powder, salt, and pepper to taste. Cook until fully browned.
- Stir in the entire can of tomato paste, followed by the entire can of tomato sauce.
- Taste the sauce and adjust seasoning with salt, pepper, or additional seasonings as desired.
- Reduce the heat to low and let the sauce simmer for 30 minutes.
- While the sauce simmers, boil the fusilloni noodles according to the package instructions until al dente. Drain.
- Preheat the oven to 400°F.
- Mix the noodles into the sauce, making sure each noodle is fully coated.
- Add the sauced noodles to a 9×12 pan or mini aluminum loaf pans.
- Dollop the ricotta evenly on top of the sauced noodles.
- Cover the pasta with mozzarella cheese.
- Cover tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes. If freezing, label with the dish name and date before placing in the freezer.
- Baking from Frozen: Preheat oven to 350°F. Place frozen mini pasta bakes on a baking sheet. Bake covered for 1 hour.
Notes
- For extra flavor, sprinkle Italian seasoning or roasted garlic and herb seasoning over the mozzarella layer.
- You can also mix seasonings directly into the ricotta for added garlic flavor.
- Shredding your own mozzarella improves melting and saves money.
- Feel free to substitute or add other cheeses if desired.
- Use any brand of tomato sauce and paste – we just like to use Hunts!
- This recipe works with just about any pasta you have on hand (ziti, elbow macaroni, rigatoni… even our mini lasagna recipe).
- Mix it up and make it your own!
TREAT$ by Emoni · treatsbyemoni.com
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