Creamy Tomato-PHILLY Baked Rigatoni

Creamy Tomato-PHILLY Baked Rigatoni

13 Reviews 2 Pics
  • Prep

    20 m
  • Ready In

    55 m
Recipe by  Philadelphia Cream Cheese

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

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Adjust Servings

Original recipe yields 6 servings



  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)

Rate This Recipe


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!

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Amount Per Serving (6 total)

  • Calories
  • 412 cal
  • 21%
  • Fat
  • 16.1 g
  • 25%
  • Carbs
  • 53.5 g
  • 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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