Prep the ingredients: Preheat the oven to 400 degrees. Bring a large pot of water with a large pinch of salt to a boil. Halve, peel, and dice 1 cup onion. Mince or grate the garlic.

Cook the pasta: Add the fusilloni to the boiling water and cook for 9-10 minutes, until al dente. Drain and set aside.

Make the onion-garlic mixture: Meanwhile, heat 1 Tablespoon olive oil in a large oven-proof pan over medium heat. Add the diced onion and cook for 4-5 minutes, until soft. Add the garlic to the pan and cook for 30 seconds, until fragrant. Set half of the mixture aside.

Add the ground beef to the pan with the Italian seasoning and cook, breaking the meat into pieces, until browned and cooked through. Season with salt and pepper. Add the spinach and a large pinch of nutmeg to the pan and cook, tossing, for 2-3 minutes, until wilted. Season with salt and pepper.

Transfer the spinach-beef mixture to a medium bowl and combine with the ricotta. Season to taste with salt and pepper.

Return the reserved onion-garlic mixture to the same pan over medium heat and add the crushed tomatoes. Simmer for 5-7 minutes then season with salt and pepper.

Add the fusilloni to the pan and toss to combine. Dollop with spoonfuls of the spinach-beef mixture, then sprinkle with the mozzarella. HINT: If you do not have an ovenproof pan, complete this step in a small baking dish.

Transfer the pan to the oven for about 5 minutes, until melted and bubbly. Serve divided between bowls and enjoy!