Lemon, Ricotta & Silverbeet Fusilli

A perfect last-minute dinner using what you have in the fridge or pantry, with a distinctively Italian flair!



  • 400g dried fusilli pasta
  • 3 tbsp olive oil
  • 4-5 pieces pancetta, roughly chopped
  • 1 eschalot (French onion), diced
  • 2 garlic cloves, crushed
  • 4 cups silverbeet
  • 1/2 cup ricotta cheese
  • 1/4 cup parmesan cheese
  • 1 lemon, zest
  • 1 tsp dried chilli flakes (optional)
  • Salt and pepper
  • Extra Parmesan cheese (to serve)


  1. Place fusilli into the Microwave Pasta Cooker, add water to line 4 and microwave on high for 15 minutes. Allow pasta to rest for 4 minutes before draining and stirring through 1 tablespoon olive oil.
  2. While the pasta is cooking, prepare the remaining ingredients. In the Chef Series™ Pure Cookware 3.8L Casserole, add remaining olive oil and place over a medium heat. Cook pancetta until crispy. Add eschalot and garlic and sauté until translucent and soft. Add more oil as needed. Add silverbeet and cook for a further 2 minutes or until wilted. Reduce heat to low.
  3. Add fusilli and remaining ingredients to Casserole, season with salt and pepper and stir until combined. Remove from heat and serve topped with parmesan.

Tupper Tips

  • Add chilli flakes for an extra spicy kick.
  • Silverbeet can be substituted with kale. Pancetta can be substituted with shortcut bacon.