Harvest Pasta Bake recipe

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Ingredients

1 (2 pound) butternut squash, peeled, cut into 1-inch cubes
1 onion, cut lengthwise in half, then sliced crosswise
½ teaspoon crushed red pepper
2 tablespoons olive oil
3 ⅓ cups rigatoni pasta, uncooked
4 ounces PHILADELPHIA Cream Cheese, cubed, softened
¼ cup milk
1 (8 ounce) package KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided
¼ cup croutons, crushed

Nutrition Info

360 calories
carbohydrate: 40.8 g
cholesterol: 46.8 mg
fat: 17.6 g
fiber: 3.9 g
protein: 12.8 g
saturatedFat: 9.1 g
servingSize: -
sodium: 265.8 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oven to 400 degrees F.

  2. Combine first 4 ingredients in 13x9-inch baking dish. Bake 30 to 40 min. or until squash is tender. Meanwhile, cook pasta as directed on package, omitting salt.

  3. Drain pasta, return to pan. Add cream cheese and milk, stir until cream cheese is melted and sauce is well blended. Add to squash mixture with 1 cup shredded cheese, mix lightly. Top with crouton crumbs and remaining shredded cheese.

  4. Bake 20 min. or until heated through.

Recipe Yield

8 servings

Recipe Note

Chopped onions, red pepper and creamy butternut squash give this rigatoni pasta casserole its harvest veggie creds.

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