Three-Cheese Rigatoni

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

Minutes

Total Time

45

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
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:

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