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Rigatoni Party Casserole

Fettuccine.Inn's picture
<p><a href="http://www.flickr.com/photos/24218656@N03/6750253715/">Image Credit</a></p>
Ingredients
  Butter 1⁄4 Cup (4 tbs)
  Rigatoni 8 Ounce, cooked and drained (Catelli, 1/2 Of A 16 Ounce Package)
  Pepper To Taste
  Olives 1⁄3 Cup (5.33 tbs), chopped
  Pimiento 4 Ounce, chopped (1 Jar)
  Oregano 1⁄2 Teaspoon
  Parsley 1⁄2 Cup (8 tbs), chopped
  Creamed cottage cheese 2 Cup (32 tbs)
  Sour cream 1 Cup (16 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Red tomato chow chow 1⁄3 Cup (5.33 tbs) (Habitant)
  Salt 1 Teaspoon
  Soft breadcrumbs 3⁄4 Cup (12 tbs)
  Walnuts 1⁄4 Cup (4 tbs), chopped
  Sharp cheese 1⁄2 Cup (8 tbs), grated
Directions

GETTING READY
1) Preheat the oven to 375°F.

MAKING
2) In a large skillet, melt 2 tablespoons butter.
3) Add cooked rigatoni, pepper, olives, pimiento, oregano and 1/4 cup chopped parsley.
4) Toss lightly.
5) Transfer to a shallow casserole.
6) In a bowl, combine cottage cheese, sour cream, milk, chow chow and salt.
7) Pour over the rigatoni mixture in the casserole.
8) In another pan, add the remaining butter.
9) Saute breadcrumbs and walnuts until lightly brown.
10) Sprinkle this on top of casserole along with the remaining parsley and grated cheese.
11) Bake in preheated oven for 30 minutes.

SERVING
12) Serve hot with your favorite drink.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pasta
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes
Servings: 
4

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