Description

Baked Fusilli with Mini Meatballs and Mozzarella brings together tender spiraled pasta, bite-sized seasoned meatballs, and a velvety tomato cream sauce beneath a blanket of golden, bubbling cheese.

Ingredients

Scale

1 lb lean ground beef (85/15)
1/3 cup plain dry breadcrumbs
2 tbsp whole milk
1 large egg, lightly beaten
1/2 cup grated Parmesan cheese, divided
4 cloves garlic, minced, divided
1 tsp dried Italian seasoning
1 1/4 tsp kosher salt, divided
1/4 tsp freshly ground black pepper
12 oz dry fusilli pasta
1 tbsp olive oil
1 small yellow onion, finely diced
1/4 tsp crushed red pepper flakes (optional)
1 can (14.5 oz) petite diced tomatoes with juices
1 jar (24 oz) marinara sauce
1/2 cup heavy cream
8 oz low-moisture mozzarella cheese, shredded (about 2 cups), divided
2 tbsp chopped fresh flat-leaf parsley

Instructions

Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
In a bowl, mix egg, milk, breadcrumbs, 1/4 cup Parmesan, 2 minced garlic cloves, Italian seasoning, 3/4 tsp salt, and pepper; let rest 2 minutes. Add beef, mix gently, and roll into 1-inch mini meatballs. Bake for 10-12 minutes until cooked through (160°F / 71°C). Reduce oven to 375°F (190°C).
Boil fusilli in salted water for 7-8 minutes (2-3 minutes shy of al dente); drain thoroughly without rinsing.
Heat olive oil in a skillet over medium heat. Sauté onion 4-5 minutes until soft. Add remaining 2 minced garlic cloves and red pepper flakes; cook 1 minute.
Add diced tomatoes with juices, marinara sauce, and 1/2 tsp salt. Simmer 6-8 minutes. Stir in heavy cream and simmer 2 minutes more.
Fold drained fusilli, mini meatballs, and 1 cup shredded mozzarella into the warm sauce.
Transfer mixture to a 3-quart baking dish. Top with remaining 1 cup mozzarella and remaining 1/4 cup Parmesan.
Bake uncovered at 375°F (190°C) for 20-25 minutes until bubbling. Optional: broil 1-2 minutes for a browned crust.
Rest 8-10 minutes, garnish with fresh parsley, and serve.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1
Calories: 450
Sugar: 6g
Sodium: 800mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 25g
Cholesterol: 80mg

Keywords: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered at 350°F (175°C) or in the microwave with a splash of water. Casserole can be assembled 24 hours in advance and refrigerated before baking (add 10-15 minutes baking time).