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 dry bread crumbs
1 tablespoon chopped fresh basil leaves

Prep Time:20 min
Start to Finish:55 min
Makes:6 servings


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.

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.