Three-cheese rigatoni

Yield: 6 Servings

Measure Ingredient
3 cups Uncooked Rigatoni; (About 7 Oz.)
2 mediums Stalks Celery; Sliced (About 1 Cup)
1 small Carrot; Shredded (1/2 Cup)
1 Container; (8 0Z) Sour Cream And Chives Dip
1 cup Shredded Brick Cheese; (4 Oz.)
1 cup Shredded Colby Cheese; (4 Oz.)
¼ cup Grated Parmesan Cheese
¼ cup Milk
1 tablespoon Chopped Fresh Basil; (1 Tsp. Dried)
¼ cup Seasoned Bread Crumbs
1 tablespoon Margarine Or Butter; Melted

Cook rigatoni as directed on package; drain. Mix rigatoni and remaining ingredients except bread crumbs and margarine. Place rigatoni mixture in an ungreased 2-qt. casserole. Mix bread crumbs and margarine.

To serve now: heat oven to 375 degrees. Sprinkle bread crumb mixture around edge of casserole. Bake uncovered 25-30 minutes or until hot and bubbly.

To Store in Refrigerator: Cover casserole tightly, cover bread crumb mixture tightly and refrigerate no longer than 48 hours.

To Cook from Fridge: About 1 hour before serving, heat oven to 375 degrees.

Sprinkle bread crumb mixture around edge of casserole. Bake uncovered about 50 minutes or until hot and bubbly.

Recipe by: Betty Crocker's Do-Ahead Cookbook, 1994, pg. 72 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@...> on Feb 08, 1998

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