Baked Fusilli
"Fusilli al forno is a timeless classic of American cuisine, perfect for a family dinner or an evening treat! This fusilli recipe is enriched with tasty meatballs and stringy scamorza cheese, transforming the baked pasta into an unforgettable experience. In just 45 minutes, bring to the table an easy fusilli al forno that will win everyone over!"
Dietary Information
Servings:
- 1
To prepare the baked fusilli, first chop the parsley 1, then remove the crust from the slices of bread in a loaf 2 and soak them for a few moments, just long enough to absorb the water 3.
- 2
Squeeze the bread well 4. In a bowl, put the minced meat and bread 5, then add the egg 6.
- 3
Season with grated cheese, chopped parsley 7, a little salt and pepper. Knead well 8 and form small meatballs of 10 g each 9.
- 4
With these doses you will get about 35 meatballs 10. Heat a pan with oil and let the meatballs brown well 11 until they are golden on all sides 12.
- 5
Transfer the meatballs to a tray lined with absorbent paper to dry the excess oil 13. Clean and chop the onion 14, then let it brown gently in a saucepan with the oil 15.
- 6
After a few minutes, pour in the tomato passata 16, rinse the carton with a little water and add it to the sauce, add a pinch of salt and let it simmer gently for about 45 minutes, closing with the lid (be careful to leave a vent) 17. At the end of cooking it should not be too dry 18.
- 7
Cook the pasta in boiling salted water for the time indicated on the package 19. Meanwhile, cut the scamorza into cubes of about 1.5-2 cm 20. Drain the pasta al dente and season it with two thirds of the sauce 21.
- 8
Add the meatballs 22, the cheese cubes 23 and mix to flavor 24.
- 9
Transfer the pasta into single-portion ramekins 25, sprinkle with more sauce on the surface 26, grate a little cheese and cook in a preheated static oven at 240°C for about 10-15 minutes or until the surface is golden brown 27. Your baked fusilli are ready to be enjoyed!
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