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 Monterey Jack or brick 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 Italian-style bread crumbs
1 tablespoon butter or margarine, melted

Method:
1 Heat oven to 375°F. Cook and drain pasta as directed on package. Return to saucepan.

2 Stir remaining ingredients except bread crumbs and butter into pasta. Spoon into ungreased 2-quart casserole. In small bowl, mix bread crumbs and butter; sprinkle around edge of casserole.

3 Bake uncovered 25 to 30 minutes or until hot and bubbly.

Notes and Tips:
Prepare the casserole as directed, but do not sprinkle on bread crumbs. Cover the casserole and refrigerate up to 24 hours. To bake, top with bread crumb mixture. Bake uncovered at 375°F about 50 minutes or until hot.

Three cheese rigatoni recipe