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
  • Servings 6

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.

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