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Chunky Vegetable Arrabiata Fusilli




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


From Chef Ryan at Compliments



List of Ingredients




1 pkg. Fusilli Rice Pasta, cooked according to package directions
1 tbsp Extra Virgin Olive Oil
1 red onion, sliced
1/2 cup chopped sun-dried tomatoes
3 cups Chunky Roasted Vegetable Arrabiata Pasta Sauce
1 pkg. soy feta shreds, divided
3/4 cup shredded soy mozzarella, divided
1 tbsp chopped fresh rosemary leaves 15 mL
Salt and pepper
1/4 cup Aged Balsamic Vinegar of Modena



Recipe



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.