Sour cream-and-chive dip adds even more flavor and creamy texture to a hot and hearty pasta casserole.
Three-Cheese Rigatoni
- Prep Time 15 min
- Total 45 min
- Servings 6
- Ingredients 11
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
Instructions
-
Step1Heat oven to 375°F. Cook and drain pasta as directed on package. Return to saucepan.
-
Step2Stir 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.
-
Step3Bake uncovered 25 to 30 minutes or until hot and bubbly.
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;Tips from the Betty Crocker Kitchens
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