Italian Rotini and Cheese

Italian Rotini and Cheese

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?

Prep Time

20

Minutes

Total Time

55

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
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 Information:

1 Serving (1 Serving)
  • Calories 480
    • (Calories from Fat 250 ),
  • Total Fat 28 g
    • (Saturated Fat 17 g,),
  • Cholesterol 85 mg;
  • Sodium 610 mg;
  • Total Carbohydrate 39 g
    • (Dietary Fiber 2 g,
  • Protein 20 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 Vegetable;
    • 2 High-Fat Meat;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.