Italian Rotini and Cheese Recipe
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?
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 Italian style bread crumbs
1 tablespoon chopped fresh basil leaves
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.
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.
