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Prep 15min
Total45min
Servings6
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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
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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.
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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.
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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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