Preheat oven to 350F.
Fill a large sauce pot with water. Liberally season with salt and bring to a rolling boil. Add in the Barilla Chickpea Rotini pasta and cook for 4 minutes, about 2-3 minutes before al dente per package directions. Drain.
To a large bowl add the diced tomatoes, 1 cup of the mozzarella, canned tomato sauce, 1/2 cup of the parmesan, basil, oregano, granulated garlic, chili flakes and a large pinch of salt and pepper. Stir together then add in the pasta and toss together.
Pour into a 10-inch cast iron skillet or an 8x12 oval baker. Top with the remaining 1/4 cup of mozzarella and parmesan and bake for 25-30 minutes. Turn the broiler on and broil for 5 minutes or until bubbly and golden brown on top.
Remove and top with the torn burrata, a drizzle of EVOO, basil leaves, oregano leaves and a sprinkle of freshly cracked black pepper. Serve.
Recipe Courtesy of Megan Mitchell
Paid Partnership with Barilla US
©2020 Megan Mitchell