Seashells' Rotini and Cheese

We love this recipe! Who can resist rotini pasta, fresh tomatoes and creamy Alfredo sauce baked with loads of shredded cheese? Add a small side salad and you've got the perfect dinner.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 2  cups  uncooked rotini pasta
• 1  cup milk
• 1 (10 ounce) container  refrigerated alfredo sauce
• 2  tablespoons fresh basil leaves, chopped
• 2  cups provolone cheese, shredded
• 1 1⁄2 cups  medium tomatoes, chopped
• 1  teaspoon red pepper flakes
• 1⁄2 teaspoon fresh black pepper
• 1  tablespoon  progresso  Italian style breadcrumbs
• 1  tablespoon fresh basil leaf, chopped

Directions

1. Heat oven to 350°F.
2. Grease 2-quart casserole, set aside.
3. In large saucepan, cook and drain pasta as directed on package.
4. In medium bowl, stir milk into Alfredo sauce.
5. Stir in 2 tablespoons basil, the cheese and 1 cup of the tomatoes.
6. Pour mixture into casserole.
7. Sprinkle with remaining tomatoes.
8. Bake uncovered 30 to 35 minutes or until hot and bubbly.
9. In small bowl, mix bread crumbs and one tablespoon basil, sprinkle over top.