Fusilli With Roasted Tomatoes, Pesto And Mozzarella - cooking recipe

Ingredients

1 lb. fusilli
6 to 8 plum tomatoes, seeded and halved
Pesto Sauce (recipe follows)
1/2 lb. fresh, chopped Mozzarella

Preparation

Preheat oven to 350\u00b0.
Place tomatoes, cut side down, on ungreased cookie sheet.
Bake until wrinkled (approximately 5 minutes).
Chop and set aside.
Meanwhile, prepare Pesto.
Toss cooked, hot fusilli with Pesto; add chopped tomatoes and Mozzarella.