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
Description
Sour Cream-and-chive Dip Adds Even More Flavor And Creamy Texture To A Hot And Hearty Pasta Casserole.
Pillsbury
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