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Three-Cheese Rigatoni

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  • Prep 15 min
  • Total 45 min
  • Servings 6
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Sour cream-and-chive dip adds even more flavor and creamy texture to a hot and hearty pasta casserole.
By Betty Crocker Kitchens
Updated Jan 25, 2010
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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
Make With
Progresso Breadcrumbs

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

470 Calories, 23g Total Fat, 20g Protein, 49g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
14%
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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