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Italian Rotini and Cheese

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  • Prep 20 min
  • Total 55 min
  • Servings 6
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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?
Updated Oct 26, 2006
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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
Make With
Progresso Breadcrumbs

Steps

  • 1
    Heat oven to 350°F. Grease 2-quart casserole. Cook and drain pasta as directed on package.
  • 2
    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.
  • 3
    Bake uncovered 30 to 35 minutes or until hot and bubbly. In small bowl, mix bread crumbs and 1 tablespoon basil; sprinkle over top.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you don’t have Italian-style dry bread crumbs, regular bread crumbs will do. To give them an extra boost of Italian flavor, mix regular bread crumbs with chopped fresh basil leaves as directed and add 1/8 teaspoon Italian seasoning or a dash of grated Parmesan cheese.

Nutrition

480 Calories, 28 g Total Fat, 20 g Protein, 39 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
250
Total Fat
28 g
Saturated Fat
17 g
Cholesterol
85 mg
Sodium
610 mg
Potassium
290 mg
Total Carbohydrate
39 g
Dietary Fiber
2 g
Protein
20 g
% Daily Value*:
Vitamin A
26%
26%
Vitamin C
6%
6%
Calcium
46%
46%
Iron
12%
12%
Exchanges:
2 Starch; 1 Vegetable; 2 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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