Baked Fusilli with Fresh Mozzarella
Adapted from Roberto's - Bronx, NY
6 cups marinara sauce (may be jarred or homemade recipe follows)
1 pound fusilli spaghetti
1 bunch fresh basil leaves
1/2 pound fresh mozzarella, cubed
6 14 inch sheets of aluminum foil
Boil fusilli in salted water until slightly underdone. Drain. Spread center of each foil wrap with a little sauce. Divide fusilli between the 6 packets. Top with marinara sauce. Top with mozzarella cubes and fresh basil. Close packets by folding to center and sealing ends.
Bake at 350 degrees 20 minutes. Serve each packet sealed in a pasta bowl and guest will open their packet and empty into bowl.
*optional homemade marinara-
2 28 0z. cans crushed tomatoe San Marzano
extra virgin olive oil
1/2 yellow onion
4 cloves garlic
salt and dash of black, white, and red pepper
1/4 cup water
Saute garlic and onion in oil. Add all other ingredients, bring to boil then reduce to simmer about 1 hour, stirring. May freeze for use for quick meals.
Thanks Michele, and good luck! Readers, give Michele a thumbs up if you like this recipe!