This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Creamy Tomato-PHILLY Baked Rigatoni

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."

Rate/Review | Read Reviews (13)

Prep Time:
20 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

300 grams rigatoni pasta, uncooked
2 cups pasta sauce
1/2 cup PHILADELPHIA Cream Cheese Spread
1 cup frozen broccoli florets, thawed
1 cup frozen cauliflower
1 cup KRAFT Part Skim Mozzarella Shredded Cheese, divided
1/3 cup fresh bread crumbs
2 tablespoons non-hydrogenated margarine, melted

Directions

Heat oven to 350 degrees F.
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.
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.
Bake 30 to 35 min. or until casserole is heated through and top is golden brown.