Italian Rotini and Cheese

cups uncooked rotini pasta (6 oz)

cup milk

container (10 oz) refrigerated Alfredo sauce

tablespoons chopped fresh basil leaves

cups shredded provolone cheese (8 oz)

medium tomatoes, chopped (1 1/2 cups)

tablespoon Progresso™ Italian style bread crumbs

tablespoon chopped fresh basil leaves

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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.

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

2 Starch; 1 Vegetable; 2 High-Fat Meat; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.