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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?

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 (23) 8 Reviews
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  • Prep Time 20 min
  • Total Time 55 min
  • Servings 6

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
480
(
Calories from Fat
250 ),
% Daily Value
Total Fat
28 g
28 %
(Saturated Fat
17 g,
17 %
),
Cholesterol
85 mg
85 %;
Sodium
610 mg
610 %;
Total Carbohydrate
39 g
39 %
(Dietary Fiber
2 g
2 %
),
Protein
20 g
20 %
;
% Daily Value*:
Vitamin A
26%;
Vitamin C
6%;
Calcium
46%;
Iron
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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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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