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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |