Ingredients: 2 cups uncooked rotini pasta 1 cup milk 1 container (10 ounces) refrigerated Alfredo sauce 2 tablespoons chopped fresh basil leaves 2 cups shredded provolone cheese (8 ounces) 2 medium tomatoes, chopped (1 1/2 cups) 1 tablespoon Italian-style dry bread crumbs 1 tablespoon chopped fresh basil leaves Total time: 55 min Directions:1. Heat oven to 350?F. Grease Le CreusetR 2-quart casserole. Cook and drain pasta as directed on package. 2. 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. Mix bread crumbs and 1 tablespoon basil; sprinkle over top. |