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Italian Rotini and Cheese

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By Betty Crocker Kitchens
Updated Oct 26, 2006
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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
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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
Make With
Progresso Breadcrumbs

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease 2-quart casserole. Cook and drain pasta as directed on package.
  • Step 
    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.
  • Step 
    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.

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;
*Percent Daily Values are based on a 2,000 calorie diet.

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