Arrabiata Fusilli
Arrabiata Fusilli

Preparation time 15 minutes

Total time: 1 hour

Ingredients

  1. 1 pkg. (500 g) fusilli pasta
  2. To taste, salt and pepper
  3. 60 mL (¼ cup) Balsamic Vinegar
  4. 175 mL (¾ cup) shredded mozzarella cheese
  5. 1 pkg. (113 g) Compliments Goat’s Milk Cheese Crumbles
  6. 15 mL (1 tbsp) chopped fresh rosemary leaves
  7. 2 tubs (288 mL each) arrabiata pasta sauce
  8. ½ cup (125 mL) chopped sun-dried tomatoes
  9. 1 red onion
  10. 1 tbsp (15 mL) extra virgin olive oil

Directions

  1. Cook pasta according to package directions.
  2. Preheat oven to 375°F (190°C). Heat oil in a large skillet set over medium-high heat; sauté onion for 2 minutes or until tender.
  3. Add sun-dried tomatoes; cook for 1 minute. Stir in pasta sauce; bring to a boil.
  4. 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.
  5. 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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