Rotini and Cheese Recipe
Ingredients
| Uncooked rotini pasta | 2 Cup (32 tbs) (6 ounce) | |
| Milk | 1 Cup (16 tbs) | |
| Refrigerated alfredo sauce | 10 Ounce | |
| Shredded provolone cheese | 8 Ounce (2 cups) | |
| Tomatoes | 1 1⁄2 Cup (24 tbs), chopped (2 medium sized) | |
| Italian style bread crumbs | 1 Tablespoon (Progresso®) | |
| Chopped basil | 1 Tablespoon (fresh) | |
| Chopped basil | 1 Tablespoon (fresh) |
Nutrition Facts
Serving size
Calories 388 Calories from Fat 177
% Daily Value*
Total Fat 20 g30.5%
Saturated Fat 11.2 g56.1%
Trans Fat 0 g
Cholesterol 52.4 mg17.5%
Sodium 580 mg24.2%
Total Carbohydrates 36 g12%
Dietary Fiber 4 g15.9%
Sugars 8.2 g
Protein 20 g41%
Vitamin A 20.6% Vitamin C 12.4%
Calcium 35.5% Iron 6.8%
*Based on a 2000 Calorie diet
Directions
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.
Chef
