Chunky Vegetable Arrabiata Fusilloni

Serves 8

1 pkg.  Fusilloni Pasta, cooked according to package directions
1 tbsp Extra Virgin Olive Oil
1 red onion, sliced
1/2 cup chopped sun-dried tomatoes
2 tubs Chunky Roasted Vegetable Arrabiata Pasta Sauce
1 pkg. Goat’s Milk Cheese Crumbles, divided
3/4 cup shredded mozzarella cheese, divided
1 tbsp chopped fresh rosemary leaves

Salt and pepper
1/4 cup Balsamic Vinegar of Modena 60 mL

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.