- Prep Time
- 15 mins
- Total Time
- 40 mins
Ingredients
- 1
- Fusilli Pasta, cooked according to package directions
- 900
- 1
- Extra Virgin 100% Olive Oil
- 15
- 1
- Red onion, sliced
- 0
- 1/2
- Chopped sun-dried tomatoes
- 125
- 2
- Chunky Roasted Vegetable Arrabiata Pasta Sauce (288 mL each tub)
- 576
- 1
- Goat’s Milk Cheese Crumbles, divided
- 113
- 3/4
- Shredded mozzarella cheese, divided
- 175
- 1
- Chopped fresh rosemary leaves
- 15
- 0
- Salt and pepper
- 0
- 1/4
- Aged Balsamic Vinegar of Modena
- 60
Directions
Step 1
Preheat oven to 375ºF (190ºC). Heat oil in a large skillet set over medium-high heat; sauté onion for 2 minutes or until tender. Add sun-dried tomatoes; cook for 1 minute. Stir in pasta sauce; bring to a boil.
Step 2
Toss cooked pasta with the sauce, half of each the goat and mozzarella cheeses and all the rosemary. Season to taste with salt and pepper.
Step 3
Transfer to an 11 X 7-inch (2 L) baking dish; sprinkle with remaining cheeses. Bake for 25 minutes or until bubbly. Drizzle with balsamic vinegar.
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Nutrition Facts
- Calories:
- 380
- Fat:
- 11 g
- Carbs:
- 56 g
- Protein:
- 14 g
