Three-Cheese Rigatoni

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Prep: 15 min.
Total: 45 min.
Serves: 6

Nutrition Information:
1 Serving (1 Serving)

* Calories 470
o (Calories from Fat 205),

* Total Fat 23g
o (Saturated Fat 14g,
* Cholesterol 60mg;
* Sodium 640mg;
* Total Carbohydrate 49g
o (Dietary Fiber 3g,
* Protein 20g;

Exchanges:

* 3 Starch;
* 1 Vegetable;
* 1 High-Fat Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

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  • 6

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
  • Side: Parmesan-Roasted Broccoli
  • Note: Add ham

Preparation

Step 1

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.

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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