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 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 dry bread crumbs
1 tablespoon butter or margarine, melted
Heat oven to 375°F. Cook and drain pasta as directed on package. Return to saucepan.
Stir remaining ingredients except bread crumbs and butter into pasta. In ungreased 2-quart casserole, spread pasta mixture. In small bowl, mix bread crumbs and butter; sprinkle around edge of casserole.
Bake uncovered 25 to 30 minutes or until hot and bubbly.
Recipe shared from: http://www.bettycrocker.com/recipes/three-cheese-rigatoni/8354be01-abde-4cdd-87ca-c52f69c622a7