Fish Fusilli

Name: Fish Fusilli
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6-8
Ingredients: 1 (1-lb) box fusilli pasta, cooked according to package directions, divided; 1 (20-ounce) package Gefilte Fish completely defrosted; 1 (8-ounce) package feta cheese crumbled into large pieces; 1/3 cup chopped dry spinach, fresh or frozen; 2 teaspoons prepared minced garlic; 1 tablespoon fresh thyme, chopped or 1 1/2 teaspoons dried thyme; 2/3 cup breadcrumbs, divided; 1/8 teaspoon cracked black pepper; 3 teaspoons extra virgin olive oil, divided; 1 tablespoon butter or margarine, divided; 1 (28-ounce) can of crushed tomatoes, divided; 1/2 cup fresh grated parmesan or shredded mozzarella, divided

Author:
Publish date:: Nov 16, 2010

Here's the companion video to my delectable Spinach and Feta Fish Bites. Fish Fusilli is a fast and easy complete meal that will satisfy even the fussiest eaters.

This yummy Quick & Kosher recipe uses frozen gefilte fish. Fill your freezer, because pre-seasoned frozen gefilte fish is a really versatile ingredient that will save you lots of time.

50minDuration
35minCook Time
15minPrep Time
6-8Servings

Ingredients

1 (1-lb) box fusilli pasta, cooked according to package directions, divided
1 (20-ounce) package Gefilte Fish completely defrosted
1 (8-ounce) package feta cheese crumbled into large pieces
1/3 cup chopped dry spinach, fresh or frozen
2 teaspoons prepared minced garlic
1 tablespoon fresh thyme, chopped or 1 1/2 teaspoons dried thyme
2/3 cup breadcrumbs, divided
1/8 teaspoon cracked black pepper
3 teaspoons extra virgin olive oil, divided
1 tablespoon butter or margarine, divided
1 (28-ounce) can of crushed tomatoes, divided
1/2 cup fresh grated parmesan or shredded mozzarella, divided

Preparation

Preheat your oven to 400 F.
Cook pasta according to package directions for “al dente” – run cold water over it and set aside.
While pasta is cooking, in a large bowl combine gefilte, feta, spinach, garlic, thyme and 1/3 cup breadcrumbs.
Spread the remaining breadcrumbs on a cookie sheet.
Using 2 teaspoons of fish mixture, with wet hands form into balls (“Fish Bites”) and roll in breadcrumbs to coat.
Heat a large skillet with 1/2 of the butter and oil.
In batches, begin to sauté the balls on all sides, until golden brown.
With a slotted spoon, transfer to paper towel lined plates.
Continue, adding remaining butter and oil as needed until you have finished sautéing all the balls.
In layers, coat the bottom of a 15x10 ovenproof dish with 1/2 of the crushed tomatoes, pasta, fish bites and Parmesan cheese. Repeat these steps and layer remaining ingredients finishing with the cheese.
Bake, uncovered at 400 F for 10 minutes. (Broil for an additional 1-2 minutes for a crispy crunch). Let stand for 5 minutes and serve warm.