THREE-CHEESE RIGATONI

Three-Cheese Rigatoni image

Sour cream-and-chive dip adds even more flavor and creamy texture to a hot and hearty pasta casserole.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of 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

Steps:

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.

Nutrition Facts : Calories 470, Carbohydrate 49 g, Cholesterol 60 mg, Fiber 3 g, Protein 20 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 640 mg