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 Progresso® Italian-style dry bread crumbs
1 tablespoon chopped fresh basil leaves
1 . Heat oven to 350ºF. Grease a 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.