Three-Cheese Rigatoni

(4)
2 reviews.
  • 15 min prep time
  • 45 min total time
  • 11 ingredients
  • 6 servings

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

Directions

  1. 1 Heat oven to 375°F. Cook and drain pasta as directed on package. Return to saucepan.
  2. 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. 3 Bake uncovered 25 to 30 minutes or until hot and bubbly.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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