Harvest Bake Pasta

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Serving size:8
Prep Time:
Total Time:
Harvest Bake Pasta

Ingredients

  • 1 butternut squash (2 lb.), peeled, cut into 1-inch cubes
  • 1 onion, cut lengthwise in half, then sliced crosswise
  • 1/2 tsp crushed red pepper
  • 2 tbsp olive oil
  • 31/3 cup rigatoni pasta, uncooked
  • 4 oz PHILADELPHIA Cream Cheese, cubed, softened
  • 8 oz KRAFT shredded three cheese with a TOUCH OF PHILADELPHIA, divided
  • 1/4 cup croutons, crushed

Directions

  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.