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
pinch sugar
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!
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Straw Mat from The ...

I wonder if this would work better (as in more convenient) if you used no-soak lasagna noodles, and broke them up length-wise.
Can I give a thumbs down?
Wouldn't it be easier (and faster?) to just bake off a pan of this instead of individual packets? Sure you have to wash one pan, but by the time you make all the little packets you could have probably washed the same pan five time over.
It looks really unappetizing, like leftovers. And on top of that isn't it creating a lot of unnecessary waste with all the foil?
The recipe itself sounds ok, but the presentation is horrible in my opinion.
I don't know, the first thing I thought was how great this would work when you're cooking for one. I have a really hard time paring recipes down sometimes for just myself, but this would be almost obscenely easy. For a crowd, yeah, I might agree that the individual packets are a little overkill. But when it's just me, and I don't want to make a ton of leftovers? Perfect.
I like the idea of no-soak lasagna noodles. I will have to give this one a shot.
I think that the presentatin is cute for kids...they like stuff in tin foil (well, actually they like anything not served on a plate). Plus, this would work well cooked over a campfire.
Cooking over a campfire seems like a great idea for this recipe. You could bring the ingredients in their own bowls so the cooked pasta wouldn't get mushy, then combine them when they're ready to be cooked. Sounds pretty yummy for camp food.
If the pasta didn't have to be cooked before it went in the oven I would be tempted to try it as the kids will love the presentation as mentioned in an earlier post.
Actually, while i doubt that i would do the baking part with freshly-made pasta, this is an AWESOME idea of using up leftover pasta. I often make more pasta than I want for that night's dinner, and this seems like a quick and convenient way of re-creating the leftovers into a new and tasty dish. Especially since it could be baked in the toaster oven... I'll probably make this tonight, actually. I've got some leftover penne and a tupperware of tomato sauce in the fridge right now!
I'm looking forward to trying this one for vacation in the camper where washing dishes can often be problematic. Thanks for sharing!!