A sauce of diced tomatoes, garlic, red wine and herbs is spooned over fusilli pasta and mozzarella, then topped with Parmesan for an easy main dish.
What You Need
Original recipe yields 4 servings
1 Tbsp. oil
1 large clove garlic, minced
1 can (14-1/2 oz.) diced tomatoes, undrained
1/4 cup dry red wine
1 Tbsp. dried basil leaves, crushed
1/2 tsp. dried oregano leaves, crushed
1/8 tsp. ground black pepper
2-1/2 cups fusilli pasta, cooked, drained
1 cup POLLY-O Shredded Mozzarella Cheese
3 Tbsp. KRAFT Grated Parmesan Cheese
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Please use alcohol responsibly.
Let's Make It
Heat oil in medium saucepan on medium-high heat. Add garlic; cook and stir 1 minute. Add tomatoes with their liquid, the wine, basil, oregano and pepper; mix well. Bring to boil. Reduce heat to low.
Simmer 10 to 15 minutes or until thickened, stirring occasionally.
Place hot pasta in large bowl. Add mozzarella cheese; mix lightly. Divide among 4 serving plates; top with the tomato sauce. Sprinkle with Parmesan cheese.
Prepare as directed, using rotelle pasta.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 46g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.