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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rigatoni pasta, uncooked
PHILADELPHIA Cream Cheese Spread
frozen broccoli florets, thawed
KRAFT Part Skim Mozzarella Shredded Cheese, divided
fresh bread crumbs
non-hydrogenated margarine, melted
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!
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!
So easy! Nothing to it! Served this with garlic bread. Perfect!
The pasta and the sauce was delicious, as well as the topping, but for me, the vegetables weren't cooked enough at all. If I made it again, I'd probably cook/steam them before putting them in to the casserole.
We liked this. I didnt use cauliflower becuase we dont like it. It was simple and easy and yummy.
My family absolutely loved this dish. They all said to save it in my recipe book and my husband said it would be a great dish to serve company. I could only eat 1 serving as it was too rich for me, but they all had seconds.
This was really yummy! I added a little more cream cheese and skipped all the veggies. I also added more cheese than the original called for for the top layer and more breadcrumbs to form a thicker crust.
not great, but has potential. I think maybe loading up some more veggies like red peppers and some stewed tomatoes might help. I probably won't use the cauliflower again...
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Tomato-PHILLY Baked Rigatoni
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 145
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