Baked Fusilloni with Spinach, Homemade Marinara and Fresh Ricotta

Oven-baked pasta or pasta al forno, is the ultimate Italian comfort food. Even if you don’t have a Nonna, you can still appreciate the nostalgic warmth this dish brings to the table. Layers of tender pasta, rich tomato sauce, creamy ricotta and melted mozzarella create a symphony of flavors and textures.

Our secret? A pinch of nutmeg in the ricotta mixture elevates the spinach and adds a subtle warmth that ties everything together. This recipe is perfect for a cozy family dinner or a casual gathering with friends.

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Ingredients

6 ounce Fussiloni PastaView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

1 can Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

8 ounce SpinachView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 bunch BasilView ingredient guideLike ingredientDislike ingredient

1 teaspoon NutmegView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView 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 dice the onion. Mince or grate the garlic. Strip the basil leaves from the stems, reserving both.
2. Heat 1 tablespoon olive oil in a large oven-proof pan over medium heat. Add the onion and cook for 4-5 minutes until soft. Add the garlic and cook for 30 seconds until fragrant. Set half of this onion mixture aside in a small bowl.
3. Add the fusilloni to the boiling water and cook for 9-10 minutes until al dente. Drain and set aside.
4. Add the spinach and a large pinch of nutmeg to the pan. Cook, tossing, for 2-3 minutes until wilted. Season with salt and pepper.
5. Transfer the spinach mixture to a medium bowl and combine with 1/2 cup ricotta. Season with salt and pepper if needed.
6. Return the reserved onion mixture to the same pan over medium heat. Add the crushed tomatoes and basil stems. Simmer for 5-7 minutes, then season with salt and pepper.
7. Remove the basil stems from the sauce. Add the fusilloni to the pan with the tomato mixture and toss to combine. Dollop spoonfuls of the spinach-ricotta mixture on top, then sprinkle with mozzarella.
8. Transfer the pan to the oven and bake for about 5 minutes until melted and bubbly. (If you don’t have an oven-proof pan, transfer the pasta to a baking dish before adding the sauce and cheeses.)
9. Tear the basil leaves and sprinkle over the baked fusilloni. Serve divided between bowls and enjoy!

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne, rigatoni or ziti works well.

Can I make this dish ahead of time?

Absolutely! Assemble the dish without baking, cover and refrigerate. When ready, bake at 400°F for about 15-20 minutes until hot and bubbly.

Can I substitute the spinach?

Kale or Swiss chard can be used instead. Just cook them a bit longer until tender.