Three-Cheese Rigatoni
"Sour cream-and-chive dip adds even more flavor and creamy texture to a hot and hearty pasta casserole. Servings # 6..."
INGREDIENTS
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3 cups uncooked rigatoni pasta (9 oz)
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2 medium stalks celery, sliced (1 cup)
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1 small carrot, shredded (1/2 cup)
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1 container (8 oz) sour cream-and-chive dip
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1 cup shredded Colby cheese (4 oz)
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1 cup shredded brick or Monterey Jack cheese (4 oz)
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1/4 cup grated Parmesan cheese
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1/4 cup milk
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1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
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1/4 cup Progresso® Italian-style dry bread crumbs
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1 tablespoon butter or margarine, melted
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