Fusilli with Mozzarella and Fennel

author: sarahjane

created: 2005-11-22 23:57:12



Yet another recipe that is easy, tasty AND impressive. Although it isn't as quick as some. But that leaves you more time for a pre-dinner drink. An excellent winter comfort food dish. My mum gave me this recipe. No idea where she got it. But it was a good find.


One head fennel per person, tough outer layer removed, core roughly chopped and leafy green fennel tops chopped finely Garlic - 2 cloves per person, peeled Red Pepper flakes to taste Olive oil - 1 tbsp per person Canned tomatoes - about 8 oz per person Salt and pepper Fresh basil leaves - about 6 per person, shredded Mozzarella cheese - about 2 oz per person, grated Parmesan cheese - about 1 oz per person, grated Fusilli - 2 cups per person Preheat oven to 450 degrees fahrenheit In a baking dish, toss fennel pieces (reserving fennel tops for later), whole garlic cloves, red pepper flakes, tomatoes, salt and pepper. Bake for about 45 minutes, stirring occasionally, until fennel pieces are soft, translucent and beginning to brown. Combine with cooked pasta, mozzarella, basil and fennel tops. Serve with grated parmesan passed at the table.