Harvest Bake Pasta

Serving Size: 8
Prep Time:
Total Time:


  • 1 butternut squash (2 lb.), peeled, cut into 1-inch cubes
  • 1 onion, cut lengthwise in half, then sliced crosswise
  • 0.5 tsp crushed red pepper
  • 2 Tbsp olive oil
  • 3.33 cup rigatoni pasta, uncooked
  • 4 Ounce PHILADELPHIA Cream Cheese, cubed, softened
  • 8 Ounce KRAFT shredded three cheese with a TOUCH OF PHILADELPHIA, divided
  • 0.25 cup croutons, crushed


  1. Heat oven to 400ºF.
  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, reserving 1/2 cup cooking water. Add to squash mixture with cooking creme and 1 cup shredded cheese; mix lightly. Top with crouton crumbs and remaining shredded cheese.
  4. Bake 20 min. or until heated through.

Kraft Kitchen Tips

Serving Suggestion
Garnish with 1 tbsp. fresh parsley before serving.