8 ounces (2 1/2 cups) uncooked dried rotini (corkscrew or pasta twists)
1/2 cup seasoned dried bread crumbs
1/4 cup chopped fresh parsley
1 tablespoon LAND O LAKES® Butter
1 medium (3/4 cup) red onion, chopped
1 medium (3/4 cup) red bell pepper, chopped
8 ounces (2 cups) Alpine Lace® Deli Reduced Fat Hot Pepper American Cheese, shredded
1 1/4 cups fat free skim milk
Paprika, if desired
Fresh parsley leaves, if desired
Heat oven to 350°F. Spray 2-quart casserole with no stick cooking spray.
Cook rotini according to package directions. Drain. Place rotini in prepared casserole. Set aside; keep warm.
Place bread crumbs and parsley in small bowl; set aside. Melt butter in 12-inch skillet over medium-high heat. Pour butter over bread crumbs and parsley; toss to coat.
Add onions and bell peppers to same skillet. Cook until onions and peppers are softened (5 to 7 minutes). Sprinkle onion mixture over rotini. Sprinkle with 1/4 cup bread crumb mixture and cheese; toss to mix well.
Stir milk into rotini mixture until well mixed. Top with remaining bread crumb mixture. Sprinkle with paprika, if desired. Cover tightly with aluminum foil.
Bake for 50 to 60 minutes or until bubbly. Remove foil; bake 5 minutes. Let stand 15 minutes before serving. Garnish with fresh parsley leaves, if desired.