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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

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.

Share It

Reviews (13)

Rate This Recipe
JSmith
9

JSmith

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

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

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

More Reviews

Similar Recipes

Nutrition

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

Top

<

previous recipe:

>

next recipe: