Hearty Baked Fusilli with Ground Beef, Kale and Mozzarella

This baked fusilli pasta is a deconstructed twist on classic lasagna, delivering all the comforting flavors without the layering. The curly fusilli noodles perfectly capture the rich meat sauce, tender kale and creamy fresh mozzarella in every bite.

Topped with a golden, crispy panko crust, this dish is a hearty and satisfying weeknight dinner that comes together quickly. The combination of seasoned ground beef, aromatic herbs and a hint of chili flakes adds depth and warmth.

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Ingredients

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

6 ounce Fusilli PastaView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 box Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. Bring a large pot of salted water to a boil. Halve, peel and finely chop the onion. Mince or grate the garlic. Tear the fresh mozzarella into small pieces. Remove the ribs and stems from the kale and coarsely chop the leaves. Pick the basil leaves and coarsely chop them.
2. Add the fusilli to the boiling water and cook until al dente, about 9-11 minutes. Drain and set aside.
3. While the pasta cooks, heat a large drizzle of olive oil in a large pan over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 4-5 minutes. Add the ground beef, minced garlic, dried oregano and chili flakes (adjust to taste). Cook, breaking up the meat, until browned.
4. Add the chopped kale to the pan and toss until wilted, about 3-4 minutes. Add a splash of water if needed to help it wilt. Season with salt and pepper.
5. In a large bowl, combine the cooked fusilli, chopped basil, beef-kale mixture, crushed tomatoes and half of the mozzarella pieces. Season with salt and pepper and mix well.
6. Transfer the mixture to a lightly oiled 9×9-inch baking dish. Sprinkle the top with panko breadcrumbs and the remaining mozzarella. Bake until golden and bubbling, about 8-10 minutes. Serve hot.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne, rigatoni or ziti works well. Adjust cooking time according to package directions.

Can I make this dish ahead of time?

Absolutely. Assemble the dish without baking, cover and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time if baking from cold.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.