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?
Italian Rotini and Cheese
- Prep Time 20 min
- Total 55 min
- Servings 6
- Ingredients 8
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 Progresso™ Italian style bread crumbs
- 1 tablespoon chopped fresh basil leaves
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Make With
Progresso Breadcrumbs
Instructions
-
Step1Heat oven to 350°F. Grease 2-quart casserole. Cook and drain pasta as directed on package.
-
Step2In 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.
-
Step3Bake uncovered 30 to 35 minutes or until hot and bubbly. In small bowl, mix bread crumbs and 1 tablespoon basil; sprinkle over top.
Nutrition
480
Calories
28 g
Total Fat
20 g
Protein
39 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 480
- Calories from Fat
- 250
- Total Fat
- 28 g
- Saturated Fat
- 17 g
- Cholesterol
- 85 mg
- Sodium
- 610 mg
- Potassium
- 290 mg
- Total Carbohydrate
- 39 g
- Dietary Fiber
- 2 g
- Protein
- 20 g
% Daily Value*:
- Vitamin A
- 26%
- 26%
- Vitamin C
- 6%
- 6%
- Calcium
- 46%
- 46%
- Iron
- 12%
- 12%
Exchanges:
2 Starch; 1 Vegetable; 2 High-Fat Meat; 2 Fat;Tips from the Betty Crocker Kitchens
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