Fusilli Pasta, cooked according to package directions
Extra Virgin 100% Olive Oil
Red onion, sliced
Chopped sun-dried tomatoes
Chunky Roasted Vegetable Arrabiata Pasta Sauce (288 mL each tub)
Goat’s Milk Cheese Crumbles, divided
Shredded mozzarella cheese, divided
Chopped fresh rosemary leaves
Salt and pepper
Aged Balsamic Vinegar of Modena
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.
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.
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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