Seashells' Rotini and Cheese |
|
 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
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. 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.
|
|