Italian Rotini And Cheese Recipe

Ingredients

2

cups uncooked rotini pasta (6 oz)

1

cup milk

1

container (10 oz) refrigerated Alfredo sauce

2

tablespoons chopped fresh basil leaves

2

cups shredded provolone cheese (8 oz)

2

medium tomatoes, chopped (1 1/2 cups)

1

tablespoon Progresso™ Italian style bread crumbs

1

tablespoon chopped fresh basil leaves

Preparation

Heat oven to 350°F. Grease 2-quart casserole. Cook and drain pasta as directed on package.

In medium bowl, stir milk into Alfredo sauce; stir in 2 tablespoons basil, the cheese and 1 cup of the tomatoes. Pour mixture into casserole. Sprinkle with remaining tomatoes.

Bake uncovered 30 to 35 minutes or until hot and bubbly. In small bowl, mix bread crumbs and 1 tablespoon basil; sprinkle over top.

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