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2 c. uncooked rotini pasta
1 c. milk
1 container refrigerated alfredo sauce
2 Tbsp. chopped fresh basil leaves
2 c. shredded Provolone cheese (8 oz.)
2 medium tomatoes, chopped (1 1/2 c.)
1 Tbsp. Italian Style dry bread crumbs
1 Tbsp. chopped fresh basil leaves

Heat oven to 350 degrees. Grease 2-quart casserole. Cook and drain
pasta as directed on package. Stir milk into alfredo sauce. Stir
in 2 tablespoons basil, the cheese and 1 cup of the tomatoes.
Pour into the baking dish. Sprinkle with remaining tomatoes. Bake
uncovered 30 to 35 minutes or until hot and bubbly. Mix crumbs
and 1 tablespoon basil; sprinkle over top. Yields 6 servings.

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