Italian Rotini and Cheese

 

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

• 1 Heat oven to 350ºF. 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.