Chunky Vegetable Arrabiata Fusilloni
Prep Time
Cooking Mode
1 Fusilli Pasta, cooked according to package directions
1 Extra Virgin 100% Olive Oil
1 Red onion, sliced
½ Chopped sun-dried tomatoes
2 Chunky Roasted Vegetable Arrabiata Pasta Sauce (288 mL each tub)
1 Goat’s Milk Cheese Crumbles, divided
¾ Shredded mozzarella cheese, divided
1 Chopped fresh rosemary leaves
0 Salt and pepper
¼ Aged Balsamic Vinegar of Modena
1 Fusilli Pasta, cooked according to package directions
1 Extra Virgin 100% Olive Oil
1 Red onion, sliced
½ Chopped sun-dried tomatoes
2 Chunky Roasted Vegetable Arrabiata Pasta Sauce (288 mL each tub)
1 Goat’s Milk Cheese Crumbles, divided
¾ Shredded mozzarella cheese, divided
1 Chopped fresh rosemary leaves
0 Salt and pepper
¼ Aged Balsamic Vinegar of Modena
Directions
1Preheat 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.
2Toss cooked pasta with the sauce, half of each the goat and mozzarella cheeses and all the rosemary. Season to taste with salt and pepper.
3Transfer 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.
Disclaimer
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Personal Note
Personal Note
