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    Three-Cheese Rigatoni


    Source of Recipe


    Source: Betty Crocker: Simple Home Cooking - Jan. 2005, #216
    Three-Cheese Rigatoni

    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 bread crumbs
    1 tablespoon butter or margarine, melted

    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.

    Yields: 6 servings


    Note: To stretch this, add 1 to 1-1/2 cups chopped cooked ham, chicken or beef to this.
 

 

 

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