We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Three-Cheese Rigatoni

Sour cream-and-chive dip adds even more flavor and creamy texture to a hot and hearty pasta casserole.

(4)
(2)
Save and Share
  • prep time 15 min
  • total time 45 min
  • ingredients 11
  • servings 6
 

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

SAVE ON THIS RECIPE!

LOCATION

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

toggle

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.

Nutritional information

toggle

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%;
Exchanges:
3 Starch; 1 Vegetable; 1 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.