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Categories:Viewed: 135 - Published at: 5 years ago
Ingredients
- 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
Method
- Heat oven to 400 degrees F.
- 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.
