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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

Method

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.

Nutritional Facts Per Serving

Calories:
380
Fat:
11 g
Carbs:
56 g
Protein:
14 g