Baked Fusilli with Asiago

By Ann Fulton

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This is the last–for a little while, anyway–in my string of recipes using Basic Marinara Sauce.  (Another delicious and easy dinner using a portion of this sauce is Sausage, Pepper and 2-Cheese Pizza.) The following baked pasta dish is unique in that the meat does not have to be sauteed prior to mixing with the pasta. The first time I tried this, I was apprehensive. However, the meat–be it ground turkey, beef or sausage–cooks in the oven, imparting great flavor, while saving time and another dirty pan.

Being a fan of Ezekiel breads, I experimented this time with Ezekiel’s sprouted grain pasta. Packing sprouted wheat, lentils, millet, and three other sprouted grains, this pasta is loaded with nutrients. The texture, however, is not as “al dente” as regular pasta. My family liked it, although I would recommend trying a regular whole wheat pasta the first time…unless your are feeling adventurous.  For a gluten-free pasta option, we really like pastas made with a corn and quinoa blend.

Baked Fusilli with Asiago
The genius factor with this recipe is that the ground turkey need not be cooked before mixing it with the remaining ingredients...and the end result is divine!
  • 6 ounces fusilli, or similar pasta, cooked according to package directions
  • 2 cups Basic Marinara
  • 1 cup mozzarella, shredded
  • 1/4 cup Asiago cheese, shredded
  • 6 ounces ground turkey (can substitute ground beef or sausage)
  • 1/8 teaspoon salt
  1. Combine pasta, marinara, half of each cheese, ground turkey, and salt in a large bowl. (I find it easiest to use my hand to break up the meat and evenly distribute throughout the pasta mixture.)
  2. Transfer to a greased 8×8 baking dish and sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes or until cheese is lightly browned. Let stand five minutes before serving.
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    1. Ann Post author

      Hi Brad, I haven’t frozen this exact recipe, but I have frozen similar pasta dishes with good success.

  1. Jeanne

    Should the sausage be browned before adding it to the casserole?
    I love the recipe for Basic Marinara!

    1. Ann Post author

      Hi Jeanne, The beauty of this dish is that the meat need not be browned first. That’s also why the directions note to break it up and evenly distribute it before baking. So glad you like the marinara and hope you enjoy this as well!

  2. JessT

    Yum! Made tonight with 93% lean ground beef. Added extra garlic and crushed red pepper. Will have to make this one a staple! Thanks!

    1. Ann

      Hi Jess,
      I am so glad this will become a regular at your house and appreciate the great feedback. Thank you!

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