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Creamy Tomato-PHILLY Baked Rigatoni

Creamy Tomato-PHILLY Baked Rigatoni

  • Prep

    20 m
  • Ready In

    55 m
Philadelphia Cream Cheese

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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Ingredients {{adjustedServings}} servings

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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

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

JSmith
9

JSmith

3/11/2010

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!

vkarlson
6

vkarlson

4/26/2010

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!

Jetts83
5

Jetts83

10/16/2011

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

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