This baked spicy fusilli pasta combines hearty fusilli noodles with a creamy, mildly spicy tomato sauce and a bubbly, golden mozzarella topping. Ready in under an hour, it’s an easy, comforting dinner for family and friends.
Delicious and Easy Spicy Fusilli Pasta Recipe
Some evenings call for a warm, satisfying dish that’s both simple to prepare and full of flavor. This baked spicy fusilli pasta is one of those meals: tender spiraled pasta in a creamy tomato sauce with a touch of heat, finished under the broiler for golden, melty cheese.
It’s an ideal weeknight dinner — quick to assemble, easy to scale, and a crowd-pleaser for family and friends.
Ingredients needed
Most of these ingredients are pantry staples. They come together to create a rich, creamy tomato sauce with just the right amount of heat.
- Pasta: 12 oz fusilli (or any short pasta such as penne or elbow macaroni)
- Olive oil: 2 tbsp for sautéing
- Onion: ½ small red onion, diced (substitute yellow onion if preferred)
- Garlic: 3 cloves, minced
- Crushed tomatoes: 2 cups (San Marzano or good-quality canned tomatoes give the best flavor)
- Milk or cream: 2 cups creamy almond milk, half-and-half, or milk of choice to make the sauce silky
- Red pepper flakes: ½ tsp (adjust to taste for milder or spicier)
- Butter: 3 tbsp
- Salt: ½ tsp, plus additional to taste
- Parmesan cheese: ¼ cup grated (freshly grated if possible)
- Mozzarella cheese: 1 cup shredded for a gooey topping
Kitchen tools required
Basic tools make this recipe easy:
- Large pot for cooking pasta
- Colander
- Oven-safe saucepan or skillet (to finish in the oven)
- Measuring cups and spoons
How to make spicy fusilli pasta
Follow these straightforward steps to build the sauce and bake the pasta:
- Cook the fusilli according to package directions until al dente. Drain and set aside.
- While the pasta cooks, preheat your oven to 425°F (220°C).
- In an oven-safe saucepan over medium-high heat, warm the olive oil. Add the diced onion and cook 3–4 minutes until softened. Add the minced garlic and cook about 1 minute until fragrant.
- Pour in the crushed tomatoes and the milk or cream, stirring to combine. Stir in the butter, red pepper flakes, and salt. Allow the sauce to come to a gentle bubble.
- Reduce heat to medium. Stir in the grated Parmesan until melted and incorporated, then add the cooked pasta and toss until the noodles are evenly coated with sauce.
- Top the pasta with shredded mozzarella, transfer the oven-safe pan to the oven, and bake for about 10 minutes. For a browned, bubbly top, switch to broil for the final 2–3 minutes, keeping a close eye to avoid burning.
- Remove from oven and let rest about 10 minutes so the sauce sets slightly before serving.
Recipe Tips
Small techniques make a big difference:
- Warm the milk or cream slightly before adding it to the sauce — cold liquid can cause separation.
- Use an oven-safe pan so you can finish the dish under the broiler without transferring to another dish.
- Let the baked pasta rest 10 minutes before serving to allow the sauce to thicken and the flavors to settle.
Can I use regular milk instead of almond milk or half & half?
Yes. Any milk works. Half-and-half or whole milk will yield a richer, creamier sauce; almond milk produces a slightly nuttier flavor.
How spicy is this baked fusilli pasta?
This version has a mild to medium heat from ½ teaspoon of red pepper flakes. Reduce the amount for a gentler dish or add more for extra kick.
Can I add protein to this pasta recipe?
Absolutely. Browned ground beef, Italian sausage, shredded chicken, or cooked chickpeas can be stirred in with the sauce before baking for added texture and protein.
What can I serve with spicy fusilli?
This pasta pairs well with a simple green salad, crusty bread or garlic bread, and roasted vegetables. It also makes great leftovers for meal prep.
Storing leftovers
Store leftovers in an airtight container in the refrigerator for 3–4 days. When reheating, add a splash of milk or water to loosen the sauce. You can freeze the baked pasta for up to 2 months; thaw in the refrigerator before reheating.
Related recipes to try next
If you enjoy baked pasta dinners, look for other recipes such as broccoli sausage pasta bake, penne alla vodka with chicken, or a pesto baked pasta to expand your weeknight meal rotation.
Recipe by Erin Antoniak. Photos by Sierra Inn.
Spicy Fusilli Pasta
Ingredients
- 12 oz fusilli pasta
- 2 tbsp olive oil
- ½ small red onion, diced
- 3 cloves garlic, minced
- 2 cups crushed tomatoes
- 2 cups creamy almond milk or half & half
- ½ tsp crushed red pepper flakes
- 3 tbsp butter
- ½ tsp salt
- ¼ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Method
- Prepare the pasta according to package directions. Drain and set aside.
- Preheat the oven to 425°F (220°C).
- In an oven-safe shallow saucepan, heat olive oil over medium-high heat. Add the red onion and cook 3–4 minutes until softened. Add garlic and cook 1 minute.
- Pour in crushed tomatoes and milk, stirring to combine. Mix in butter, red pepper flakes, and salt. Bring to a gentle bubble.
- Reduce heat to medium and stir in the Parmesan until incorporated. Add the cooked pasta and toss to coat.
- Top with shredded mozzarella and bake 10 minutes. Broil 2–3 minutes at the end until the cheese is bubbly and golden.
- Let the dish rest 10 minutes before serving.
Nutrition
Notes
Warm the milk or cream before adding it to the sauce to prevent separation. Use an oven-safe pan to move directly from stove to oven and broiler. Allow the baked pasta to cool for 10 minutes so it sets up and is easier to serve.