Fusilli Al Forno Recipes

PASTA FAGIOLI AL FORNO

Pasta Fagioli al Forno image

The name of this Italian-inspired dish means "baked pasta with beans." But my busy family translates it as "super satisfying dinner." -Cindy Preller, Grayslake, Illinois

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 17

Ingredients

3 cups uncooked penne pasta (about 12 ounces)
1 can (28 ounces) whole plum tomatoes
1 pound bulk Italian sausage
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
4 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 can (15 ounces) cannellini beans, rinsed and drained
1/2 cup grated Parmesan cheese, divided
1/2 cup minced fresh parsley, divided
2 cups shredded fontina or provolone cheese

Steps:

Preheat oven to 350°. Cook pasta according to package directions for al dente; drain., Meanwhile, drain tomatoes, reserving juices; coarsely chop tomatoes. In a 6-qt. stockpot, cook and crumble sausage with onion, carrot, celery and garlic over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in tomato paste, seasonings, chopped tomatoes and reserved juices; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes., Stir in beans and 1/4 cup each Parmesan cheese and parsley. Stir in pasta. Transfer to a greased 13x9-in. baking dish; sprinkle with fontina cheese and remaining Parmesan cheese., Bake, covered, 20 minutes. Uncover; bake until cheese is melted, 10-15 minutes. Sprinkle with remaining parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 440 calories, Fat 23g fat (10g saturated fat), Cholesterol 66mg cholesterol, Sodium 1029mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 6g fiber), Protein 22g protein.

FUSILLI ALL'AMATRICIANA

Fusilli All'amatriciana image

Provided by Gina Schild

Categories Onion Pasta Tomato Quick & Easy Bacon Bon Appétit Miami Florida

Yield Serves 4

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
6 bacon slices (about 5 ounces), finely chopped
1 large onion, chopped
1/3 cup dry white wine
1 28-ounce can peeled Italian plum tomatoes, chopped, juices reserved
2 teaspoons dried basil, crumbled
Cayenne pepper
8 ounces fusilli or penne pasta, freshly cooked
Grated Parmesan

Steps:

Heat oil in heavy large skillet over medium-high heat. Add bacon and onion and cook until bacon is almost crisp and onion is golden brown, stirring occasionally, about 8 minutes. Add wine, stir and continue cooking 2 minutes. Add chopped tomatoes with their juices and dried basil and bring to boil. Reduce heat and simmer sauce, uncovered, until thickened, stirring occasionally, about 30 minutes.
Season sauce to taste with cayenne and black peppers. Place pasta in bowl. Add sauce and toss thoroughly. Serve pasta hot, passing grated Parmesan cheese separately.

FUSILLI AL TELEFONO

Fusilli al Telefono image

Try this recipe any night of the week for a simple and delicious pasta meal. Photo credit: "Pasta Sfoglia," by Ron and Colleen Suhanosky (Wiley)

Provided by Martha Stewart

Categories Dinner Recipes

Number Of Ingredients 9

Ingredients

2 tablespoons plus 2 teaspoons coarse salt
1 pound good-quality fusilli
2 tablespoons grape seed oil
1 clove garlic, thinly sliced
2 (1-pound, 12-ounce) cans peeled whole San Marzano tomatoes
15 large fresh basil leaves, julienned
1/4 teaspoon freshly ground black pepper
1 pound whole milk mozzarella di bufala, cut into 1/4-inch pieces
Grated Parmesan cheese, optional

Steps:

Fill a large pot with 5 quarts water; season with 2 tablespoons salt, and bring to a boil over high heat. Add fusilli to boiling water and cook according to package directions.
Add grape seed oil and garlic to a medium skillet and place over high heat. Cook until edges of garlic turn golden, about 1 minute. Using your hands, break up and squeeze tomatoes directly into skillet. Immediately add basil, remaining 2 teaspoons salt, and pepper. Bring sauce to a boil; immediately reduce heat to medium.
When pasta is cooked, remove sauce from heat. Stir mozzarella into sauce until well combined. Using a wire-mesh skimmer, transfer pasta to sauce. Fold fusilli into sauce until mozzarella has attached itself to the fusilli.
Serve immediately with Parmesan, if desired.

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