Seashells' Rotini and Cheese

• 2 cups uncooked rotini pasta
• 1 cup milk
• 1 (10 ounce) containerrefrigerated alfredo sauce
• 2 tablespoons fresh basil leaves, chopped
• 2 cups provolone cheese, shredded
• 1 12 cups medium tomatoes, chopped
• 1 teaspoon red pepper flakes
• 12 teaspoon fresh black pepper
• 1 tablespoon progresso Italian style breadcrumbs
• 1 tablespoon fresh basil leaf, chopped

1. Heat oven to 350F.
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.

rotini pasta, milk, alfredo sauce, fresh basil, provolone cheese, tomatoes, red pepper, fresh black pepper, progresso italian style breadcrumbs, fresh basil leaf

Taken from www.food.com/recipe/seashells-rotini-and-cheese-209907 (may not work)