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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.

Betty Crocker