F U S I LLI A L FO R N O

with Beef, Homemade Marinara and Fresh Ricotta PRONTO

H E LLO
FUSILLI
Ground Beef Fusilli Garlic Onion, chopped Crushed Baby Spinach
This pasta is revered for its sauce-catching Tomatoes
corkscrew shape

Basil Balsamic Vinegar Ricotta Cheese Mozzarella Cheese, Chili Flakes

PREP: 10 MIN T O TA L : 30 MIN CALORIES: 800 shredded
 BUST OUT S TA R T S T R O N G
• Garlic Press • Strainer Preheat your broiler to high (to broil the assembled Fusilli al Forno). In Step 4, use this heat guide to determine what spice
• Measuring Cups • Sugar level you prefer: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy!
( 1/2 tsp | 1 tsp)
• Large Oven-Proof Pan
• Salt and Pepper
• Large Pot
• Olive or Canola oil
• Measuring Spoons

INGREDIENTS
2-person | 4-person

• Ground Beef 250 g | 500 g

• Fusilli 1 170 g | 340 g

• Garlic

• Onion, chopped
10 g

56 g
|

|
20 g

113 g
1 PREP
Wash and dry all produce.* In a
large pot, add 10 1/2 cups water and 2 tsp
2 COOK FUSILLI
Add the fusilli to the large pot
with the boiling water. Cook, uncoverd,
3 COOK BEEF
Meanwhile, heat a large oven-proof
pan over medium-high heat. When the
• Crushed Tomatoes 1 box | 2 box salt. (NOTE: Use the same amount water stirring occasionally, until the fusilli is pan is hot, add 1/2 tbsp oil (dbl for 4 ppl),
• Baby Spinach 56 g | 113 g and salt for 4 ppl.) Cover and bring to a tender, 10-12 min. When the fusilli is then the beef. Season with salt and
boil over high heat. Meanwhile, mince or cooked, reserve 1/2 cup pasta water (dbl pepper. Cook, breaking up the beef into
• Basil 10 g | 20 g
grate the garlic. for 4 ppl), then drain. smaller pieces, until no pink remains, 4-5
• Balsamic Vinegar 9 1 tbsp | 2 tbsp min. (TIP: Cook to a min. internal temp.
• Ricotta Cheese 2 50 g | 100 g of 71°C/160°F.**)
•M
 ozzarella Cheese, 1
/2 cup | 1 cup
shredded 2
• Chili Flakes 1
/4 tsp | /2 tsp
1

ALLE RGE NS|ALLE RGÈ NES

Some ingredients are produced in a facility that also
processes milk, mustard, peanuts, sesame, soy, sulphites, tree
nuts and wheat.
Certains ingrédients sont produits dans des installations qui
traitent également lait, la moutarde, les arachides, le sésame,

4 5 6
le soya, les sulfites, les noix et le blé. COOK SAUCE ASSEMBLE FINISH AND SERVE
0 Seafood/Fruit de Mer 6 Mustard/Moutarde
Add the onions, garlic and 1/4 tsp Add the fusilli and spinach to the Divide the fusilli al forno between
1 Wheat/Blé 7 Peanut/Cacahuète
2 Milk/Lait 8 Sesame/Sésame chili flakes (dbl for 4 ppl) to the pan. same pan. Stir until the spinach wilts, plates and tear over the basil leaves.
3 Egg/Oeuf
4 Soy/Soja
9 Sulphites/Sulfites
10 Crustacean/Crustacé
(NOTE: Reference heat guide in Start 1 min. Season with salt and pepper.
5 Tree Nut/Noix 11 Shellfish/Fruit de Mer Strong.) Reduce the heat to medium. Remove the pan from the heat. (NOTE: If
*Laver et sécher tous les aliments. Cook, stirring, until the onions soften, you do not have an ovenproof pan, transfer
**Cuire jusqu'à une température interne 4-5 min. Add the reserved pasta water, mixture to a lightly oiled 8x8-inch or 9x13-
minimale de 71°C/160°F.
crushed tomatoes, 1 tbsp vinegar (dbl inch baking dish.) Dollop 1/2 pkg ricotta (1
for 4 ppl), 1/2 tsp sugar (dbl for 4 ppl). pkg for 4 ppl) on top of pasta, then sprinkle
TI M E TO E AT!
Simmer, stirring occasionally, until the over the mozzarella. Broil in the centre
sauce is slightly thickened, 5-7 min. of the oven until cheese melts and top is
In a word: YUM!
golden, 4-5 min.
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