Creamy Tomato-PHILLY Baked Rigatoni

Creamy Tomato-PHILLY Baked Rigatoni

13

"Whip up a creamy and comforting one-dish meal of rigatoni and veggies baked with pasta sauce, cheese, and a crunchy breadcrumb topping."

Ingredients

55 m {{adjustedServings}} servings 412 cals
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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 412 kcal
  • 21%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 53.5g
  • 17%
  • Protein:
  • 14.9 g
  • 30%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 640 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Heat oven to 350 degrees F.
  2. Cook pasta as directed on package. Meanwhile, microwave pasta sauce in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until hot. Add cream cheese spread; stir until well blended. Stir in vegetables and 1/2 cup mozzarella.
  3. Drain pasta. Add to vegetable mixture; mix lightly. Spoon into 9-inch square baking dish sprayed with cooking spray. Combine remaining mozzarella, bread crumbs and margarine; sprinkle over pasta mixture.
  4. Bake 30 to 35 min. or until casserole is heated through and top is golden brown.
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Reviews

13
  1. 17 Ratings

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Not one person at the table liked this dish. I rarely write reviews of a recipe if I give it less than 4 stars but this one was seriously disappointing!

Great base with a lot of potential for variety. We added mushrooms and spinach in place of the broccoli and cauliflower; a bit of italian sausage; and some parmesan. Yum!

So easy! Nothing to it! Served this with garlic bread. Perfect!