ITALIAN ROTINI AND CHEESE

Italian Rotini and Cheese image

You'll love this fun and easy dish! Who can resist rotini pasta, fresh tomatoes and creamy Alfredo sauce baked with loads of shredded cheese?

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 480, Carbohydrate 39 g, Cholesterol 85 mg, Fat 2, Fiber 2 g, Protein 20 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 610 mg