Weeknight Rigatoni

Lately my weekdays have been busy, and if Abigail needs me to pay attention to her in the evenings, it's handy if dinner can be quick and easy. This was just that.

8-10 servings

16 oz box rigatoni pasta
4 stalks celery, chopped
2 carrots, shredded (1 C)
16 oz pkg sour cream
1 package dip mix
1 1/2 C cheddar cheese
1 1/2 jack cheese
1/2 C parmesan cheese
3/4 C milk
1 T basil
1/2 t black pepper
2 T butter
1/2 C Italian bread crumbs

Preheat oven to 375 degrees.

Cook pasta until tender; drain.

Combine pasta and remaining ingredients except for butter and bread crumbs. Pour into one 9"x13" or two 8"x8" ungreased baking dishes.

Melt butter, and mix with bread crumbs. Sprinkle over pasta.

Bake for 25 to 30 or until hot and bubbly.