Ingredients:

• 2 tbsp garlic butter plus more for greasing, you can use regular butter
• 200 g brown rice fusilli pasta or 2 cups
• kosher salt
• 300 g fresh mozzarella in brine grated
• ¼ cup mayo
• ½ tsp Italian seasoning
• ¼ tsp nutmeg (optional)
• ½ cup marinara
• fresh basil for garnish (optional)

Instructions: 

1. Grease 7″ springform bundt pan with garlic butter. Set aside.
2. Bring a large pot of salted water to a rolling boil. Add brown rice pasta and cook according to package directions, about 7-10 min, stirring occasionally. Drain.
3. Meanwhile, set aside 1 cup of grated mozzarella and put the rest in a large mixing bowl. Stir in mayo, dijon, nutmeg, Italian seasoning in the large mixing bowl.
4. Stir in the freshly cooked and drained pasta. Add the garlic butter and mix everything together. Taste for seasoning and add salt to taste.
5. Preheat air fryer to 350F
6. Put mixture into prepared bundt pan and top with mozzarella that was previously set aside. Bake in the air fryer for 15 minutes or until the center is firm and the top is golden brown.
7. Remove from air fryer and allow to cool 5 minutes.
8. Meanwhile, warm up marinara sauce in a small saucepan, stirring occasionally, until warmed through. Place in a bowl that will fit in the center of the bundt. I used a 125ml glass mason jar.
9. Remove carefully from the bundt pan. Use a rubber spatula to loosen the edges first if you’re finding that it’s sticking to the sides. Place pasta bake on a cutting board and serve with marinara sauce in the middle. Cut out slices and pour marinara sauce over each slice.