Three Cheese Rigatoni

Three Cheese Rigatoni
Three Cheese Rigatoni

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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 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 Italian-style dry bread crumbs

  • 1

    tablespoon butter or margarine, melted

Directions

Heat oven to 375°F. Cook and drain pasta as directed on package. Return to saucepan. 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. Bake uncovered 25 to 30 minutes or until hot and bubbly.

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