- Servings: 6
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
|3 cup||Uncooked Rigatoni Pasta|
|1 cup||Celery, sliced|
|½ cup||Shredded Carrot|
|8 oz||Container Dairy Sour Cream & Chive Dip|
|1 cup||Shredded Colby Cheese|
|1 cup||Shredded Brick or Monterrey Jack Cheese|
|¼ cup||Grated Parmesan Cheese|
|1 tsp||Chopped Fresh or 1 Tsp Dried Basil Leaves|
|¼ cup||Progresso Italian Style Dry Bread Crumbs|
Heat oven to 375F. 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 a small bowl, mix bread crumbs and butter; sprinkle around edge of casserole.
Bake uncovered 25-30 minutes or until hot and bubbly.