Three-Cheese Rigatoni

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

  • 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
  • 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.
  • 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.
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