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Creamy Tomato-PHILLY Baked Rigatoni
Creamy Tomato-PHILLY Baked Rigatoni

Creamy Tomato-PHILLY Baked Rigatoni

14 Review(s)
Cook Minutes 55 Min
Prep : 20 Min Cook: 35 Min
The PHILLY creates a creamy "rose" sauce in this comforting baked pasta dish.
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
300 g (1/3 of 900-g pkg.) rigatoni pasta, uncooked
2 cups Classico di Napoli Tomato & Basil Pasta Sauce
1/2 cup Philadelphia Cream Cheese Product
1 cup frozen broccoli florets, thawed
1 cup frozen cauliflower florets, thawed
1 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese, divided
1/3 cup fresh bread crumbs
2 Tbsp. non-hydrogenated margarine, melted
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How do I make it ?
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Step 1
Heat oven to 350ºF.
Step 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 product; stir until well blended. Stir in vegetables and 1/2 cup mozzarella.
Step 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.
Step 4
Bake 30 to 35 min. or until casserole is heated through and top is golden brown.
Kraft Kitchen Tips!
Substitute 2 cups of your favourite frozen vegetable blend, thawed, for the broccoli and cauliflower.
Calories From Fat
% Daily Value
Fat 16 g
Saturated fat 7 g
35 %
Cholesterol 30 mg
Sodium 840 mg
35 %
Carbohydrate 51 g
Fibre 4 g
Sugars 10 g
Protein 16 g
Vitamin A
20 %
Vitamin C
40 %
20 %
20 %
Makes 6 servings, 1-1/4 cups (300 mL) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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