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Three-Cheese Rigatoni

(4)
  2 reviews
  • 15 min prep time
  • 45 min total time
  • 11 ingredients
  • 6 servings
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Sour cream-and-chive dip adds even more flavor and creamy texture to a hot and hearty pasta casserole.

Ingredients

3
cups uncooked rigatoni pasta (9 oz)
2
medium stalks celery, sliced (1 cup)
1
small carrot, shredded (1/2 cup)
1
container (8 oz) sour cream-and-chive dip
1
cup shredded Colby cheese (4 oz)
1
cup shredded brick or Monterey Jack cheese (4 oz)
1/4
cup grated Parmesan cheese
1/4
cup milk
1
tablespoon chopped fresh or 1 teaspoon dried basil leaves
1/4
cup Progresso™ Italian-style dry bread crumbs
1
tablespoon butter or margarine, melted

Steps

  • 1 Heat oven to 375°F. Cook and drain pasta as directed on package. Return to saucepan.
  • 2 Stir remaining ingredients except bread crumbs and butter into pasta. In ungreased 2-quart casserole, spread pasta mixture. In small bowl, mix bread crumbs and butter; sprinkle around edge of casserole.
  • 3 Bake uncovered 25 to 30 minutes or until hot and bubbly.
  • 1 Heat oven to 375°F. Cook and drain pasta as directed on package. Return to saucepan.
  • 2 Stir remaining ingredients except bread crumbs and butter into pasta. In ungreased 2-quart casserole, spread pasta mixture. In small bowl, mix bread crumbs and butter; sprinkle around edge of casserole.
  • 3 Bake uncovered 25 to 30 minutes or until hot and bubbly.

Expert Tips

If you’d like to serve a few more, you can add 1 to 1 1/2 cups cooked ham, chicken or beef to this triple-cheesy pasta bake.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
Calories from Fat
205
% Daily Value
Total Fat
23g
23%
Saturated Fat
14g
14%
Cholesterol
60mg
60%
Sodium
640mg
640%
Total Carbohydrate
49g
49%
Dietary Fiber
3g
3%
Protein
20g
20%
% Daily Value*:
Iron
14%
14%
Exchanges:
3 Starch; 1 Vegetable; 1 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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