Creamy and hearty, this recipe is filling, simple and delish. Carrots, peas, tomatoes and pasta combine to make an ooey-gooey comfort dish you’ll love. A great recipe to try!
What do I need ?
Original recipe yields 4 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.
3 cups rigatoni pasta, uncooked
2 carrots, cut into 1/4-inch rounds
1 Tbsp. olive oil
1 onion, chopped
1 cup halved cherry tomatoes
1/2 cup 25%-less-sodium chicken broth
3/4 cup Philadelphia Herb & Garlic Cream Cheese Product
1 cup frozen peas
1/4 cup dry bread crumbs
1/4 cup KRAFT 100% Parmesan Aged Grated Cheese
Add To Shopping List
How do I make it ?
Heat oven to 400ºF.
Cook pasta according to package directions, omitting salt, adding carrots in last 5 min. of cook time.
Meanwhile, heat oil in a large skillet over medium-high heat; add onion and cook 2 min. Add tomatoes and cook 2 min., stirring occasionally.
Stir in broth and cream cheese; cook 2 min. or until cream cheese is melted. Add peas, pasta and carrots, tossing to combine; spoon into 2-L baking dish. Combine breadcrumbs and Parmesan in small bowl; sprinkle over pasta mixture.
Bake 30 min. or until heated through.
Kraft Kitchen Tips!
Omit tomatoes and add 1 cup blanched broccoli florets before baking.
Calories From Fat
% Daily Value
Fat 19 g
Saturated fat 9 g
Cholesterol 45 mg
Sodium 520 mg
Carbohydrate 52 g
Fibre 5 g
Sugars 10 g
Protein 15 g
4 servings, 2 cups (500 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.